Blueberry-Bourbon BBQ Sauce |
Author: Nicole
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 6 cloves garlic, minced
- 1 jalapeño pepper, chopped
- ½ cup bourbon
- 2 cups fresh or frozen (not thawed) blueberries
- ½ cup ketchup
- ⅓ cup cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- ¼ teaspoon ground allspice
- In a 4 quart pan, heat olive over medium heat.
- Add onion and cook, stirring occasionally, until soft, about 10 minutes. Add a little water if the onion is sticking.
- Add garlic and jalapeño pepper and cook, stirring, until fragrant, about 1 minute.
- Add bourbon, increase heat to high and bring to a boil. Cook until most of the liquid has evaporated, about 5 minutes.
- Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice. Return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 30 minutes.
- Let cool about 20 minutes. Transfer to a food processor, blender or Vitamix and blend until smooth.
- Cover and refrigerate until ready to use – will keep for about 2 weeks.
* Freeze for up to 3 months.
* Want to make this gluten-free? Use an gold rum in place of bourbon.
Recipe by Riegl Palate at https://www.rieglpalate.com/blueberry-bourbon-bbq-sauce/
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