Monday, September 1, 2008

Blueberry Bourbon Barbeque Sauce

When I find a recipe that I want to try, I will print it out (or copy it, if it’s in a magazine), slip the page into a plastic sleeve, and set it on my desk in a box. After I’ve tried the recipe, I will mark the page as to how we liked it, the changes that were made, what I would do the next time, etc. then I place the sleeve in a binder. I have three 4” thick binders full of recipes.

Needless to say, unless a recipe is very good, we don’t repeat it. And unfortunately, even if we do enjoy the recipe, there’s a good chance it will fall into oblivion while I try others.

Such is what happened with one of my very favorite summer barbeque sauces this year.

A year or two, Eating Well magazine featured a Blueberry Bourbon Barbeque sauce that absolutely rocks. It is lightly tangy, with both the blueberry and bourbon flavors playing nicely off of each other, and is delicious. I remembered it the other day, dug out the recipe (and my written changes) and made it.

Served on top of a plain ol’ piece of grilled chicken or fish, this Blueberry Bourbon BBQ Sauce elevates it to a very special meal entrée.

I served the grilled chicken and Blueberry-Bourbon BBQ Sauce with steamed green beans and orzo seasoned with minced canned chipotles, sliced green onion, and cilantro.

Blueberry Bourbon Barbeque Sauce

It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp.

Makes 2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes


1 tablespoon canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1-2 jalapenos, seeded and chopped
1/2 cup bourbon
2 cups fresh or frozen (not thawed) blueberries
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. 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 20 minutes.

NUTRITION INFORMATION: Per tablespoon: 28 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 0 g fiber; 42 mg sodium; 38 mg potassium.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.


Nik Snacks said...

I'm interested in that orzo over there...

Vicci said...

Nikki, you'll have to wait... ;) I did list the ingredients if you want to try it for yourself, though. I wasn't totally pleased with the outcome and want to play with it a bit more before releasing it to The World. :D