Celebrate southern style with Francine Bryson! She shares great recipes and spoonfuls of wisdom in her latest book, Country Cooking from a Redneck Kitchen. As Francine says, “Leave your screens at the screen door” and join her at the table.
Francine provides a taste of simpler times with treasured recipes that were handed down through the generations along with her own delicious creations, such as Blueberry BBQ Sauce. Here’s the recipe for her secret sauce as featured on pages 64-65 of Country Cooking from a Redneck Kitchen published by Clarkson Potter, copyright 2016.
Blueberry BBQ Sauce
Now, you have to admit this recipe sounds a bit strange; it may not be something you see every day. But we do love our blueberries down here and we use them just about any way we can. So, one summer a few years back I was messing around in the kitchen with loads of sweet-tart fresh blueberries and came up with this barbecue sauce—and wouldn’t you know it, I loved it. I like to use it on summer ribs, pork butt—or just on plain white bread!
MAKES ABOUT 2½ CUPS
2 teaspoons vegetable oil
¼ cup minced onion
¼ cup ketchup
¼ cup rice vinegar
¹⁄ ³ cup granulated sugar
3 tablespoons packed light brown sugar
3 tablespoons Dijon mustard
1 teaspoon hot sauce (I use Texas Pete)
¼ cup bourbon or whiskey (Jim, Jack, or Johnny will work, but it’s optional)
2 cups fresh or frozen blueberries
Salt and black pepper
- Heat the oil in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the ketchup, vinegar, granulated sugar, brown sugar, mustard, hot sauce, and bourbon (if using) and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
- Puree the sauce in a blender or food processor until smooth. Pass it through a fine-mesh sieve and season with salt and pepper to taste.
- Serve warm or at room temperature. Once cool, the sauce can be kept in an airtight container in the refrigerator for several weeks.
What are your favorite BBQ sauces?
Savor the day!