Blueberry Bbq Sauce

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.

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 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

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.