Blueberry barbecue sauce
18 servings
Ingredients
| Quantity | 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 | ||
Directions
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