We went blueberry picking for the first time last weekend. Well, I should clarify that hubs and I went blueberry picking. The girls went blueberry eating.
We’ve made a pretty big dent in the 11 pounds of blueberries we picked (not including the pound and a half my kids ate while “picking”), but we still had plenty left to make some blueberry barbecue sauce. While not technically paleo because of the added sugar, it is gluten-free, and I think we all deserve a treat once in a while.
I found this recipe at the local farm where we picked our blueberries. The owners had stationed a shoebox out front with a stack of recipes courtesy of BC Blueberries. I’d recently made my own paleo barbecue sauce, so I was curious how a blueberry barbecue sauce would taste.
The answer is AMAZING! To make this recipe a little more paleo-friendly, I cut out a lot of the sugar and replaced the ketchup with tomato paste (no processed food, please). The plump, sun-ripened blueberries make this sauce plenty sweet even after removing over half of the sugar from the original recipe.
Blueberries, onion, garlic, tomato paste, brown sugar, and balsamic vinegar form the base for this barbecue sauce. Black pepper, smoked paprika, mustard, chili powder, cardamom, and cumin give it depth and some heat. This sweet and slightly spicy sauce is especially fantastic on chicken. Slather it on and enjoy the taste of summer!
- 1 tablespoon coconut oil
- 1/4 cup white onion, minced
- 4-5 cloves of garlic, minced
- 3 cups blueberries
- 1/2 cup brown sugar
- 1/2 cup tomato paste
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cumin
- 2 tablespoons fresh lemon juice
- Melt the coconut oil in a large sauce pan over low heat. Once hot, saute the minced onion and garlic until soft and starting to caramelize, about 8-10 minutes.
- Add blueberries, brown sugar, vinegar, and seasonings, and mix well. Bring contents to a boil then reduce heat.
- Simmer sauce over low heat for about an hour, stirring occasionally.
- Add lemon juice and transfer sauce to blender. Puree until smooth.