THE BUDGET GOURMET

Blueberry Balsamic BBQ Sauce

makes about 3-4 cups
Ingredients:

4 cups blueberries
1/2 cup balsamic vinegar (or other)
6-8 tbsp sugar or honey
1/2 cup ketchup
1 onion minced
4-5 cloves fresh garlic, minced
2-3 bay leaves (optional)
2 tbsp freshly grated ginger
2 tbsp molasses
A few shots of Worcestershire sauce, to taste
1/2 tsp salt, or to taste
Freshly ground pepper, to taste
Red pepper, cayenne or chipotle chili, to taste

Method:

Combine all ingredients in a saucepan and simmer on low until thickened.
Great with pulled pork, chicken, turkey, grilled veggies etc.

Variations:

Try using other berries, or even dried fruit like raisins.

Cold Spiced Blueberry Soup and Sauce

makes about 6 servings




Ingredients:

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 3 cups water or apple juice
• Juice of one lemon and one orange
• Cinnamon and nutmeg to taste
• 3 tablespoons honey/sugar, or more to taste
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons cornstarch diluted in enough water
• 1/3 cup Half and Half (milk, cream, yogurt or sour cream may be substituted - vegans try using coconut milk!)
• Yogurt or sour cream for garnish (optional)

Method:

1. Combine blueberries, water (or apple juice), cinnamon and nutmeg, honey and/or 2. sugar and ginger in a pot. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer while stirring.
3. Whisk in cornstarch mixture, lemon and orange juice if using, and half and half or other.
4. Bring to a boil, stirring constantly, until the soup thickens slightly, about 1 minute. 5. Remove from the heat and let cool for about 10 minutes. Chill until cold, several hours or up to 2 days.
6. Top each serving with 1 Tbs. yogurt or sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Variations:

May be used as a sauce for vanilla ice cream or blueberry pudding.

Copyleft (2010) The Budget Gourmet