Total Time
30mins
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.

Ingredients Nutrition

Directions

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

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