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.
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
EASE OF PREPARATION: Easy
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.
