Blueberry BBQ Sauce! Transition those sweet spring berries into an accompaniment for savory summer grilling with this fruity barbecue sauce that works on chicken, ribs & pork!
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Springtime blueberry picking hauls can inspire all kinds of cooking and baking! But you don't have to stop at pies, smoothies & breakfast treats.
Give your blueberries a shot at a savory creation with my Blueberry BBQ Sauce!
Sweet and sticky with just a hint of heat (or not... it's your call), this sauce is perfect for slathering over your favorite proteins or giving extra wow-factor to burgers, wraps and more all summer long!
Looking for more ways to use up your blueberries? Try my Blueberry Lemon Blossoms or Blueberry & Brie Salad with Puff Pastry Croutons!
This recipe is naturally gluten-free, dairy-free and vegetarian, and can be made vegan. (See Variations & Substitutions below.)
Ingredients
- Blueberries. Fresh or frozen work fine.
- Water
- Granulated sugar
- Lemon zest. Use a vegetable peeler to remove 2 large strips of lemon peel from a lemon, trying to avoid the white pith which can add a bitter flavor.
- Butter. A few tablespoons of butter help give the sauce a nice richness.
- Onion. I like to use yellow onion or sweet onion.
- Garlic
- Dried thyme
- Red wine vinegar. If you don't have red wine vinegar, regular white or apple cider vinegar can be used.
- Hot sauce. You may also use a pinch of cayenne or omit altogether if you prefer no heat at all.
Instructions
Combine the blueberries, water, sugar and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and allow to simmer until reduced by about half, stopping to smash the berries every now and again, about 15-20 minutes. Until the sauce is reduced and has thickened slightly.
Tip: Be careful when boiling anything with sugar as it can scorch easily.
Remove from heat and set aside.
Meanwhile, in another saucepan or in a medium pot, melt butter over medium-high heat. Add onion and garlic and saute until softened and translucent, about 3-5 minutes.
Sprinkle in thyme, vinegar, hot sauce, and blueberry mixture and bring to a bubble, then reduce to a simmer and allow to cook for another 6-8 minutes until the mixture has thickened a bit. Remove from heat and cool slightly.
Pour the mixture into a blender or food processor and blend to desired consistency, or leave chunky if desired.
Tip: Be careful blending hot liquids as they can blow the top right off of your blender! It's always best to let a mixture cool before blending and hold the top of the blender with a thick dish towel for safety.
Pour into a jar with a tight fitting lid and refrigerate until ready to use.
FAQ's
Yes! Make the sauce as directed then store in the refrigerator in an airtight container.
Stored properly in an airtight container in the refrigerator, it should last 4-5 days.
Anything you'd put regular BBQ sauce on! Ribs, chicken breasts or thighs, chicken wings, pork... the possibilities are endless.
Variations & Substitutions
- Try a different herb such as basil for another flavor profile.
- Add a boozy bite by mixing in 2 tablespoons of bourbon (off the heat.)
- Experiment with sweeteners by using ½ cup brown or granulated sugar and ¼ cup maple syrup or honey. (Be careful with scorching; keep the heat low while on the stovetop.)
- Use an entirely different fruit such as blackberries or raspberries for a totally different version!
Diet-Specific Substitutions
This recipe is naturally gluten-free, dairy-free and vegetarian.
- Vegan: Use plant-based butter instead of regular.
Blueberry BBQ Sauce
Ingredients
- 1 pint blueberries fresh or frozen
- 1 ¼ cups water
- ¾ cup sugar
- 2 strips of lemon zest
- 4 tablespoons butter
- 1 medium onion minced
- 2 large garlic cloves grated
- ¼ teaspoon dried thyme
- ¼ cup red wine vinegar
- 1 teaspoon hot sauce
Instructions
- Combine the blueberries, water, sugar and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and allow to simmer until reduced by about half, stopping to smash the berries every now and again, about 15-20 minutes. Until the sauce is reduced and has thickened slightly.
- Remove from heat and set aside.
- Meanwhile, in another saucepan or in a medium pot, melt butter over medium-high heat. Add onion and garlic and saute until softened and translucent, about 3-5 minutes.
- Sprinkle in thyme, vinegar, hot sauce, and blueberry mixture and bring to a bubble, then reduce to a simmer and allow to cook for another 6-8 minutes until the mixture has thickened a bit. Remove from heat and cool slightly.
- Pour the mixture into a blender or food processor and blend to desired consistency, or leave chunky if desired. (Be careful blending hot liquids.)
- Pour into a jar with a tight fitting lid and refrigerate until ready to use.
Notes
- Try a different herb such as basil for another flavor profile.
- Add a boozy bite by mixing in 2 tablespoons of bourbon (off the heat.)
- Experiment with sweeteners by using ½ cup brown or granulated sugar and ¼ cup maple syrup or honey. (Be careful with scorching; keep the heat low while on the stovetop.)
- Use an entirely different fruit such as blackberries or raspberries for a totally different version!
- Vegan: Use plant-based butter instead of regular.
