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