Chef Jason Morse
A blend of sweet, sour and savory ingredients is what gives a classic barbecue sauce its authentic flavor. Here, chef Morse combines blueberries with bacon, garlic, onions, ketchup and two vinegars, then kicks up the heat with a generous measure of jerk seasoning paste. The sweet-spicy barbecue sauce pairs especially well with pork ribs and chicken.
3 strips applewood-smoked bacon, diced
1 cup diced yellow or sweet onions
2 tbsp. pureed fresh garlic
3½ cups dried blueberries, divided
2 cups blueberry juice
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
1/4 cup apple cider vinegar
1/4 cup dark balsamic vinegar
1/4 cup Worcestershire sauce
4 tbsp. tomato paste
1 tbsp. smoked paprika
1 tsp. salt
1 tsp. ground black pepper
2 1/2 sticks salted butter, chilled and cubed
7 oz. jerk seasoning paste
1. Heat large stock pot over medium-high heat for 5 minutes; reduce heat to medium. Add diced bacon and saute until golden. Add onion and saute until golden, about 3 to 4 minutes. Add garlic; saute for 1 minute and turn off heat.
2. Stir in 1½ cups dried blueberries, blueberry juice, ketchup, brown sugar, vinegars, Worcestershire sauce, tomato paste and paprika. Cook for 25 minutes over medium heat, stirring frequently, until desired thickness. Adjust seasonings with salt and pepper to taste; remove from heat and allow to cool to room temperature.
3. Once cooled, blend sauce until smooth with an immersion blender. Add chilled, cubed butter and jerk paste. Blend until marbled with butter.
4. Add remaining 1½ cups dried blueberries; pulse with immersion blender until half blended.
5. Cool sauce completely in refrigerator. Store, refrigerated, for up to 2 weeks.
Photo courtesy of U.S. Highbush Blueberry Council