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Blueberry-Bourbon Barbecue Sauce

  • 20 m
  • 40 m
Carolyn Malcoun
“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.”


    • 1 tablespoon canola oil
    • 1 small red onion, chopped
    • 4 cloves garlic, chopped
    • 1-2 jalapenos, seeded and chopped
    • ½ cup bourbon
    • 2 cups fresh or frozen (not thawed) blueberries
    • ½ cup ketchup
    • ⅓ cup cider vinegar
    • 2 tablespoons brown sugar
    • 1 tablespoon molasses
    • ⅛ teaspoon ground allspice


  • 1 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.
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