This barbecue sauce is an excellent baste on chicken, fish, or pork.1 1/2 t. olive oil
1/2 onion diced
1 1/2 t. minced garlic
2 T. dry red wine
1/4 cup cider vinegar
1 pint fresh blueberries
1/2 cup ketchup
2 T. brown sugar
1 T. Worcestershire sauce
1 1/2 t. lemon juice
1 1/2 t. cornstarch
pinch each of cayenne, chili powder, salt, and pepper
Using a large saucepan, heat oil over medium heat. Sauté onion and garlic until translucent. Mix cornstarch with wine and vinegar and place in saucepan. Bring ingredients to a simmer. Stir in blueberries, ketchup, brown sugar, Worcestershire sauce, lemon juice, and spices. Bring the mixture to a boil. Simmer over low heat until thick, about 1 hour. When the sauce has thickened, puree in a food processor or blender. Taste and adjust seasonings.
Makes 1 pint. Refrigerate unused sauce, but use within a week.
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