Prep 5 mins
Cook 25 mins
Try this recipe from Christine Cushing when grilling chicken, cornish hens or pork tenderloin! Frozen berries will work but it will take longer to reduce.
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 2 cups wild blueberries, lightly mashed
- 1⁄2 cup cider vinegar
- 1⁄2 cup honey
- 1 tablespoon molasses
- 1 tablespoon ketchup
- 1 teaspoon paprika
- coarse salt
- freshly cracked black pepper, to taste
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon cayenne pepper, to taste
- 1⁄8 teaspoon ground cloves
- 2 tablespoons brown sugar
- 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.