A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry-Bourbon Barbecue Sauce
- add review
- #87813
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1 jalapeno, seeded and chopped (more if desired)
1/2 cup bourbon
2 cups fresh or frozen (not thawed) blueberries
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice
directions
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.
Try it with beef, chicken, pork or even some grilled shrimp.
added by
cookchef
nutrition data
28 calories, 0 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
June 18, 2010
This is a fabulous sauce. Everyone I know who has tried it loves it! Does anyone know how to safely preserve it by canning, using either a pressure canner or hot water bath?