Prep 30 mins
Cook 8 hrs
A unique recipe for a tomato-less barbecue sauce.
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, smashed
- 1⁄4 cup zinfandel
- 1⁄3 cup cider vinegar
- 2 1⁄2 pints fresh blueberries
- 1⁄3 cup firmly packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 lemon, juice of
- red pepper flakes (large pinch or to taste)
- chili powder (large pinch or to taste)
- fresh ground black pepper
- In a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.
- Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
- Transfer mixture to a slow cooker and add in the remaining ingredients.
- Cover and cook on LOW for 6-8 hours or until thick.
- If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.
- Puree with a hand held immersion blender (or transfer to a food processor and process until smooth).
- Season with salt and pepper to taste.
- Let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.
This is pretty easy to put together. Came out a bit spicier than I'd anticipated. When they specify a small onion...definitely find a small one...I think I have too much onion in it...I also used a Cab Franc instead of Zin...both are smooth reds...but I'm now interested in what the Zin version would taste like. Can't wait to try this on a good cut of pork!