Blueberry Bourbon Barbecue Sauce Recipe 455

BLUEBERRY BOURBON BARBECUE SAUCE

Blueberry Bourbon Barbecue Sauce image

Yum! Blueberry-Bourbon Barbecue Sauce Recipe Source: © EatingWell Magazine It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp. Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Source: © EatingWell Magazine

Provided by LisaAD

Categories Low Protein

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 small red onion, chopped
4 garlic cloves, chopped
2 jalapenos, seeded and chopped
1/2 cup Bourbon
2 cups blueberries, fresh
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice

Steps:

Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.
Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Nutrition Facts : Calories 242.1, Fat 3.9, SaturatedFat 0.3, Sodium 341.9, Carbohydrate 31.9, Fiber 2.4, Sugar 24.6, Protein 1.5

BLUEBERRY-BOURBON BARBECUE SAUCE RECIPE - (4.5/5)

Blueberry-Bourbon Barbecue Sauce Recipe - (4.5/5) image

Provided by Caryl

Number Of Ingredients 11

Ingredients

1 tablespoon(s) canola oil
1 small red onion, chopped
4 clove(s) garlic, chopped
1 1/2 jalapenos, seeded and chopped
1/2 cup(s) bourbon
2 cup(s) fresh or frozen (not thawed) blueberries
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
2 tablespoon(s) brown sugar
1 tablespoon(s) molasses
1/8 teaspoon(s) ground allspice

Steps:

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

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