Blueberry Bourbon BBQ Sauce is an excellent match for pork, beef, wild game and poultry. Change up your cookout by adding this sauce to meat before or during cooking, or as a dipping sauce.
Add the bourbon. Simmer until the liquid is reduced by half.
Stir in the blueberries, ketchup, cider vinegar, honey and molasses. Bring the mixture to a boil, turn back heat and simmer for 20 minutes, stirring a few times. Stir more often toward the end of the 20 minutes as the sauce thickens.
Prep Time 10minutes
Cook Time 30minutes
Total Time 50minutes
Author Robin Follette
1/3 cupred onionchopped
1/2 cup bourbon
1/3 cup cider vinegar
Heat the olive oil in a small pan, then add the onion. Saute until translucent, then add the pepper and garlic. Stir until you smell the aroma of the onions, pepper and garlic, about 30 seconds.
Next, add the bourbon to the onion and pepper
and simmer uncovered until the liquid has reduced by half.
Stir in the blueberries and other remaining ingredients. Simmer for approximately 20 minutes or until the sauce is almost to the consistency you like. It will thicken a little more as it cools.
Adjust the quantity of peppers to suit the amount of heat you like. Do you at least a little hot pepper but if you're not wild about heat, a few tablespoons will add flavor without a lot of fire.
You can make this up to two weeks ahead of time and store it in the refrigerator. If making the sauce closer to the time of your barbecue, store it in the fridge for a total of two weeks. This sauce freezes well for two to three months.
Cooking with Chef Robin, On The Fire, Big Wild Radio.