Yield: 18 servings
Measure | Ingredient |
---|---|
2 quarts | Fresh or frozen blueberries |
1½ cup | Chopped celery |
1½ cup | Chopped onion |
1½ cup | Chopped green pepper |
1 | Garlic clove, minced |
1 | Carrot, minced |
1½ teaspoon | Salt |
1½ teaspoon | Pepper |
½ | To 1 cup honey |
2 tablespoons | Molasses |
1 cup | Vinegar |
1 tablespoon | Paprika |
1 teaspoon | Cinnamon |
⅛ | To 1/2 teaspoon ground nutmeg |
⅛ | To 1/2 teaspoon dry mustard |
⅛ | To 1/2 teaspoon ground cloves |
⅛ | To 1/2 teaspoon celery seed |
⅛ | To 1/2 teaspoon ginger |
Cayenne pepper to taste |
This unusual sauce for use on beef brisket, from Arkansas Cookbook author and restaurateur Crescent Dragonwagon, is supposedly a favorite of President Bill Clinton.
Method: Thaw blueberries if frozen; do not drain. Puree berries.
Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices. Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.
From: SHERREE JOHANSSON
From the collection of Exec.Chef Magnus Johansson