WILD BLUEBERRY BBQ SAUCE
The secret ingredient in this tasty condiment is
the chef’s choice of local libation
Enjoy this BBQ sauce on chicken, beef, rabbit and pork
Ingredients
- 1 tablespoon cooking oil
- ¼ cup red onion finely chopped (1 small onion) (40 grams)
- 4 garlic cloves chopped (20 grams)
- ¼ cup jalapenos chopped (40 grams) *
- ½ cup liquor (brandy bourbon, craft whisky) *
- 2 cups wild Maine blueberries
- ½ cup ketchup
- 1/3 cup cider vinegar
- 3 tablespoons molasses
- ¼ teaspoon ground allspice
Instructions
TO MAKE BBQ SAUCE:
- Heat the oil in a heavy pot over medium heat. Stir in the chopped red onion, cooking until tender and starting to brown.
- Finely chop the jalapeno
- Add the garlic and jalapeno to the onion, stirring, until fragrant.
- Measure the craft liquor and add to the pot.
- Increase the heat to high; bring the mixture to a boil. Cook until most of the liquid has evaporated.
- Stir in the wild blueberries, ketchup, vinegar, molasses, and allspice.
- Return the mixture to a simmer, and cook, stirring, until the mixture has thickened.
- Puree the mixture with an immersion blender or in a blender.
- Pour into a jar and store in the refrigerator.
TO MAKE OVEN BAKED BBQ CHICKEN LEGS:
- Preheat oven to 400 degrees and grease a heavy pan. Add the chicken legs and coat with the Wild Blueberry BBQ Sauce.
- Bake until the internal temperature of the chicken registers 165 degrees, about 35 – 40 minutes.
Cheryl's Notes
Nutritional analysis per ounce of sauce: 40 calories, less than 1 gram protein, 8 grams carbohydrates, 1 gram fat, 87 mg. sodium, 1 gram fiber
* Chef Cheryl’s notes: No fresh jalapeno peppers? No problem, use canned or pickled ones instead, adjusting the amount for the desired heat.
Craft liquor? I used a craft whiskey: Bulleit 95 Rye, small batch