Blueberry Barbecue Sauce
- Reviews 1
Ready In: 8 hrs 30 mins
Yields: 4 cups
Ingredients
- 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)
- salt
- fresh ground black pepper
Directions
- 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.
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