Aug 23 2010
It is wild blueberry season here in Western North Carolina. Be sure to save some for the bears and birds. Blue berries and other berries are rich in vitamin C, fiber and phytochemicals that add benefits to our health. They are also make a low calorie dessert! This year, I froze a few berries and made a wonderful barbeque sauce created by Isa Chandra Moskowitz http://www.theppk.com/using a few adaptations of my own. Enjoy this new way of using blueberries!
Blueberry Chipotle Barbecue Sauce
1 tablespoon peanut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 inch chunk of peeled ginger, minced
2 cups blueberries (raspberries or blackberries would work great also)
½ cup water
2 tablespoons ketchup
2 tablespoons Braggs Amino Acid
1 chipotle chopped fine with adobo sauce
1/4 cup molasses
2 tablespoons sugar (or more to taste)
Salt to taste, if needed
Preheat a sauce pan over medium heat. Saute the onions in the oil for about 10 minutes, until lightly browned. Add the garlic and ginger, saute for a minute more.
Add the blueberries, water and soy sauce and bring to a boil. Once boiling, add the chipotle, molasses and sugar. Lower heat and let simmer for about 45 minutes, until it’s reduced by about half. It should be nice and thick. Adjust sugar and salt if you need to. Turn the heat off and let sit for about 15 minutes before using, stirring occasionally.