Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry-Bourbon Barbecue Sauce
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- #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.
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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?