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.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.
- 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 the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender and just starting to brown, 2-4 minutes. Add the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add the bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in the blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
28 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 42mg sodium; 4g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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