Blueberry Bourbon Barbecue Sauce! Give this easy homemade sweet and tangy sauce a try. Baste on all your favorite foods; shrimp, pork, beef or poultry!
After eating my way through this luscious blueberry sauce I thought it was time to try making something a little different. When I start pulling out ingredients to pair with blueberries I automatically think of sweet dishes. That darn sweet tooth of mine steers me toward the sugar before anything savory.
Well, I’ve stepped out of the norm and made this barbecue sauce with blueberries, jalapeños, onion and bourbon! What a tasty sweet and tangy combination for all your grilled foods!
Not only is this perfect timing for all your summer grilling activities, but this also makes a great Father’s Day gift! I know several dads that would love to grill up some tasty wings with a homemade sauce made specially for them!
Oh, and don’t forget that there is bourbon in this sauce. The alcohol is actually evaporated away, but they don’t need to know that. They’ll just taste the delicious flavor!
This recipe makes about two cups, so you can divide the sauce up to share the love with your lucky padre, pops, old man, daddy or what ever you call the men you celebrate Father’s Day with!
Or stash this in the refrigerator and use the next time you grill ribs, pork or chicken!
Blueberry Bourbon Barbecue Sauce
- 1 tablespoon olive oil
- 1/2 cup red onion diced
- 4 garlic cloves chopped
- 1 jalapeño seeds and white membrane removed for less heat
- 1/2 cup bourbon
- 2 cups fresh blueberries
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/8 teaspoon ground allspice
- In a medium saucepan heat oil over medium heat. Add onion and cook until fragrant and soft. Stir in garlic and jalapeño and cook for about 1 minute. Add bourbon and turn up the heat bringing the mix to a boil. Cook until the bourbon has evaporated (about 4-5 minutes). Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice. Return to a boil. Simmer for about 20 minutes or until the sauce has thickened. Let cool. Puree half of the sauce in a food processor or blender. Return the sauce back to the pan and mix together. Store in the refrigerator for up to two weeks.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe credit: Eating Well
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