Best 5 Mennys Blueberry Barbecue Sauce Recipes

BLUEBERRY BARBECUE SAUCE

Steps:

• Prepare the ingredients: measure the ketchup and vinegar, crush the garlic, rinse the blueberries or if you are using frozen, rinse them off and let them thaw out in a bowl.
• Add the ketchup, blueberries, vinegar, crushed garlic to a saucepan and cook on low heat stirring occasionally until the blueberries become very soft - about 30 minutes.
• Add 1 tablespoon maple syrup, and check the taste for sweetness and adjust the flavors.
• For a smooth sauce, place sauce into a blender, food processor or use an immersion blender.

MENNY'S BLUEBERRY BARBECUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
• Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

BERRY BBQ SAUCE

Steps:

• In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.

SUNNY'S BLUEBERRY BBQ SAUCE

Steps:

• In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed.

BLUEBERRY BBQ SAUCE

Steps:

• Heat the vegetable oil in a small saucepan over medium-high heat.
• Saute the onion, garlic and ginger until soft, about 3 minutes.
• Stir in the blueberries and cook for an additional 2 minutes.
• Add the cider vinegar, honey, molasses, ketchup, paprika, salt, pepper, cinnamon, Dijon mustard, nutmeg, celery seed, cayenne pepper, cloves and brown sugar.
• Bring to a boil.
• Reduce heat to low and simmer the sauce for 15 minutes.
• Puree the mixture with an immersion blender.
• If you want a"finer" sauce, strain it back into a clean saucepan.
• Bring the sauce back to a simmer and cook a few minutes more.
• Let cool completely.