This sauce is awesomely delicious and oh-so-simple to make with your choice of fresh berries. Here, I use the bounty of fresh Oregon blueberries but blackberries, raspberries, marionberries and others work well, too. You can adjust the heat by adding more pepper if you want to spice it up. Great on grilled chicken, pork chops, ribs and shrimp! Enjoy.
Makes: about 2 1/2 cups sauce
Prep Time: 8 minutes
Total Time: 20 minutes
1/2 cup minced fresh shallots or minced mild onion
1 serrano or jalapeno pepper, seeds removed, chopped fine
2 Tablespoons light olive oil or other light, mild flavored oil
2 cups fresh blueberries
1/4 cup balsamic vinegar
1/4 cup packed light or dark brown sugar
1 Tablespoon Dijon Mustard
1 Tablespoon molasses
1 Tablespoon gluten free Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 Tablespoons fresh lemon juice
1. Cook Onion & Pepper: In a medium saucepan, heat oil until shimmering. Add onion and pepper and sauce until soft, about 3 minutes.
2. Simmer Sauce: Add blueberries, balsamic vinegar, brown sugar, Dijon mustard, molasses, Worcestershire sauce, garlic powder, salt and cayenne pepper to pan and bring to a boil. Simmer 5 minutes, stirring often.
3. Puree Sauce: Transfer to a blender or food processor and blend or pulse a few times to liquefy. (USE CAUTION WHEN BLENDING HOT LIQUIDS!)
4. Finish and Serve: Return blended sauce to pan. Add lemon juice and bring just to a boil. Remove from heat and let cool slightly before using. Enjoy!