Blueberry barbecue sauce

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
To 1/2 teaspoon ground nutmeg
To 1/2 teaspoon dry mustard
To 1/2 teaspoon ground cloves
To 1/2 teaspoon celery seed
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 the collection of Exec.Chef Magnus Johansson

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