This sauce adds a tart and sweet flavor to any BBQ. Maine’s signature flavor is blueberries. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger, grated
- 3 cups blueberries
- ¼ cup real maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- ½ teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
- Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Reviews
Even though I read the reviews and understood there wasn’t going to be a strong Blueberry characteristic, I was underwhelmed with the flavor. I doubled the recipe and reduced the onion by 1/4. Everything else as directed. The primary flavor is onion. I canned it in 1/2 pints and will give away for taste testing. I’m hoping I can reverse this review. MWBR (more will be revealed)
It was very good, we used it on Baby back ribs.
A very solid use for blueberries. In case anyone wants to know, this recipe makes very precisely 1 pint of sauce, which means….drum roll….it can be canned for future use easily, albeit I am putting it in half-pint jars.
This didn’t go over well with my family when I served it with pulled pork bbq, which was a shame since this recipe has a lot less added sugar compared to the honey bourbon bbq sauce I usually make. I’m muddling through using it up as a dressing on grilled chicken/salads. It didn’t have a strong blueberry flavor, or a strong barbecue flavor, so winds up a mediocre pairing with the foods I’ve tried so far.
I just finished whirling this up in the food processer and I have to say WOW! I love it! It has a great consistency, beautiful color, and I just love the flavor. The only things I did different was to add a little more maple syrup to taste, and since I didn’t have any smoked paprika I added a couple of dashes of liquid smoke. My friends and I BBQ every Sunday and I can’t wait to break this out!
love it! the sweet and tangy flavors.delicious with pork.
Different but pretty good. Cut the W. Sauce in half tho. I also just added a couple shakes of cinnamon and couple shakes of red pepper flakes as we like spicy. I used my stick blender to whip it up and covered wings on the grill. Very good. Oh and I forgot the lemon.
Very nice. I agree that it doesn’t come out tasting especially like blueberries, but it tastes very good indeed. I subbed chipotle powder for the chili powder, which makes it substantially spicier, which I like. And I wanted it just a bit sweeter, so I added about a tablespoon of pomegranate syrup (a.k.a. pomegranate molasses), which I have around the house because I do Middle Eastern dishes occasionally; another bit of maple syrup would probably have accomplished the same thing, but the pomegranate syrup is just perfect. And I omitted the lemon juice.
Excellent on pork chops! This is a really tasty barbeque sauce, but burns easily so delay brushing on meat until 1-2 minutes prior to turning or removing from grill. I used 1/2 cup brown sugar in place of maple syrup because I didn’t have any. I also used white pepper because I love it. I ended up with a deliciously thick amazing sauce.
This sounded like the perfect way to use some extra bluedberries, but this sauce tastes neither like blueberries nor bbq sauce. We tried it plain as a dipping sauce, baked onto chicken and fish (it was best on chicken) and while we love all the ingrediants it just didn’t live up to the flavor profile I thought it would have
I didn’t put in the full onion amount because we don’t like heavy onion taste…but that could have made a difference with making it taste more like bbq sauce, because it was very mild in that regard. Still very good though. Will make again and play around with the ingredients.