Blueberry Barbecue Sauce

Here are two different types of Blueberry Barbecue Sauces.  One is a quick version and the other is for the slow cooker.  They look great!

BLUEBERRY BARBECUE SAUCE

Servings:  3 cups

Ready in: 30 minutes

Ingredients:

2-2/3 teaspoons vegetable oil

1/3 cup minced onion

1-1/3 tablespoon minced fresh jalapeno Chile; seeded

1/3 cup ketchup

1/3 cup rice wine vinegar

4 tablespoons light brown sugar

4 tablespoons Dijon mustard

1-1/3 teaspoon Tabasco sauce

2-2/3 cups blueberries, frozen or fresh

Salt

Fresh ground black pepper

Directions:

Heat the oil in a non-reactive saucepan.  Add the onion and jalapeno and cook over moderate heat, stirring until wilted, about 3 minutes.  Add the ketchup, vinegar, sugar, mustard and Tabasco.  Bring to a simmer.  Add the blackberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper.   Serve at room temperature.

Use on:  any kind of beef, steak, hamburger, pork, chicken.

The sauce can be refrigerated for up to one day.

BLUEBERRY BARBECUE SAUCE

Servings:  4 cups

Ready in: 30 minutes

Ingredients:

1 Tablespoon olive oil

1 small yellow onion, minced

2 garlic cloves, smashed

1/4 cup zinfandel wine (or other sweet wine)

1/3 cup cider vinegar

2-1/2 pints (5 cups) fresh blueberries

1/3 cup light brown sugar

1 tablespoon Worcestershire sauce

2 tablespoons lemon juice

Red pepper flakes (large pinch or to taste)

Salt

Fresh ground black pepper

Directions:

1.        In a small skillet over medium heat, warm the oil; sauté the onion and garlic for 5 minutes or until softened

2.        Add the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.

3.       Transfer mixture to a slow cooker and add in the remaining ingredients. 

4.       Cover and cook on Low for 6-8 hours or until thickened.

5.       If the sauce is not thick enough, remove the lid, turn the cooker to High and cook up to 30 minutes until it reaches the desired consistency.

6.       Puree with a hand-held immersion blender (or transfer to a food processor and process until smooth).

7.       Season with salt and pepper to taste.

8.       Let cool, transfer to a jar and store, tightly covered in the refrigerator up to 2 months.

Enjoy!