Blueberry Balsamic Barbecue Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 tsp. salt
- 2/3 cup balsamic vinegar
- 1/2 cup raw local honey
- 2 cups blueberries i used fresh i had previously frozen
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper to taste
- 2 tsp. dried minced onion
- 2 tsp. garlic minced
- 1 tbs. molasses
- 1/4 tsp. course-ground black pepper
- Carbohydrate 91.7467403306566 g
- Cholesterol 0 mg
- Fat 1.22416878354797 g
- Fiber 7.66988135299459 g
- Protein 3.81451652969917 g
- Saturated Fat 0.12874042310907 g
- Serving Size 1 1 Recipe (495g)
- Sodium 52.3576256599559 mg
- Sugar 84.076858977662 g
- Trans Fat 0.367273710997088 g
- Calories 399 calories
Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer at least one hour, stirring from time to time to prevent sticking. Sauce will thicken and reduce some while simmering. Remove from heat and process sauce in a blender until smooth. Pour contents into two - 8 oz. jelly jars, cover with lids and rings, and process in a boiling water bath 15 minutes. Remove jars from water bath and let sit on top of a kitchen towel on your counter top 24 hours undisturbed. Jars are sealed when button in middle of top is fully depressed. Store up to one year in your pantry; refrigerate after opening. When ready to use, baste sauce several times on grilled pork or chicken toward the end of the grilling process, or until meat is lightly caramelized with barbecue sauce. Serve additional sauce on the side if desired. Cook’s note - no need to can it if you don't want to. Store jars in your refrigerator up to 2 weeks. Yield: 2 - 8 oz. jelly jars
