Recipe Help, Please!

[caregiver50]

We had an incredible dinner Friday night that included a blueberry bar-b-que sauce that was placed on a filet mignon. It was slightly sweet with a "kick". Anybody have a similar recipe? TIA!

[Judy/AZ]

This one has a slight kick to it......

Blueberry BBQ Sauce

2 qt Fresh or frozen blueberries
1 1/2 C. Chopped celery
1 1/2 C. Chopped onion
1 1/2 C. Chopped green pepper
1 Garlic clove, minced
1 Carrot, minced
1 1/2 t. Salt
1 1/2 t. Pepper
1/2 - 1 cup honey
2 T. Molasses
1 C. Vinegar
1 T. Paprika
1 t. Cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 teaspoon celery seed
1/2 teaspoon ginger
Cayenne pepper to taste

Thaw blueberries if frozen; do not drain. Puree berries. Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices.

Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.

Refrigerate until needed, serve warm with grilled meats.

[blazedog]

This may or may not be what you are looking for.

By the way, you will probably get better responses by making your title more specific -- i.e. ISO - Blueberry BBQ Sauce Recipe as many people don't have the time to open threads with very vague titles since they may or may not have information or be interested in the subject. :)

Blueberry Ketchup
Bruce Weinstein & Mark Scarbrough

June/July 2005

Active time: 15 minutes | Total: 4 3/4 hours (including 4 hours chilling time) | To make ahead: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.

Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers (see photo of our Cranberry & Herb Turkey Burger), it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.

2 1/2 cups fresh blueberries
1 medium shallot, minced (about 2 tablespoons)
1 1/4 cups sugar
1/2 cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place ingredients in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.

Makes 3 cups.
Per tablespoon: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 13 mg sodium.

Nutrition bonus: Blueberries are a good source of the phytochemicals anthocyanidins and ellagic acid.

[caregiver50]

bumping up this thread!