Here in the Pacific Northwest Blueberries are at their peak, mid month in June to the end of July. Huckleberries or as some may call them Wild Blueberries (a close relative, can be substituted). Fresh or frozen can be used, however the purpose of this sauce was to use pulp from other projects, rather than discard it.
This makes a great gift for the Grill Master in your family. Just pour into a decorative mason jar, with tight sealing lid, add a label and ribbon or raffia, and your recipient will be anxious for grilling season to try your homemade barbeque sauce. If you did not process this in a pressure cooker, instruct to keep it refrigerated.
1/2 Cup blueberry pulp (from making jelly, simple syrup or infused liquor)
1 C. Ketchup
1/2 C. Tomato Paste (about 1/2 can)
1-2 T. Coconut Palm Sugar (or brown sugar or your choice sweetened-Optional*
Pinch cayenne Pepper
1/4 tsp. mustard powder
2 T. Burgundy Wine Vinegar or Red Wine ** (see note below)
1 tsp. fresh Lemon Juice (optional)
Lemon zest (optional)
What you need:
Mini Blender (2-4 C. capacity)
Fine mesh sieve (optional)
Mix ingredients in blender, strain (if needed). Adjust taste to your preference. This is best made a day or two before use, however it can be used immediately. Store in the refrigerator, freeze or can it in a pressure cooker.
Suggested Uses: Use to baste smoked or grilled chicken, beef or pork, or use as a meat dipping sauce. Or, try it as a dipping sauce for sweet potato fries or on burgers or cold chicken sandwiches.
Note: If using liquor infused fruit, you can omit the vinegar and use the same amount of the strained liquor. In addition if using fruit from making jelly or simple syrup you may want to omit sweetener. Taste and adjust to your preference.
Tip: You could also use fruit from making fruit infused vinegar, or fresh fruit rather than fruit from jelly, infused liquor or simple syrup. There's still plenty of flavor left in the pulp that you might otherwise discard.
Tip: I added some red wine and lemon juice and zest to a batch. It was amazing. You can add what you want or omit what you don't want. Blueberries and lemon just seem to go together. The recipe is very versatile.
NOTE: If using the pulp left from making simple syrup or jelly you may want to omit any additional sweetener. I find it's sweet enough using that sweetened pulp. If using fresh or frozen berries, you probably will want to sweeten a little. If using pulp from liquor infusions, you may want to add a little sweetener. Regardless adjust to taste. You can add additional (non-infused berries or pulp), if more berry flavor is desired.
To make your own Simple Syrup refer to the link:
To make your own Infused liquor, refer to the link:
To make your own Blackberry BBQ sauce, refer to the link:
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