Blueberry Barbecue Sauce Screenshot from America's Heartland Season 8 Episode 09
Ingredients
 1 cup blueberries
 1 tbsp butter
 3 tbsp ketchup
 4 tbsp balsamic vinegar
 3 tbsp brown sugar
 2 tsp dijon mustard
 1 tsp salt
 ½ tsp garlic powder
Directions
1

Combine all ingredients in sauce pan. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until sauce is thickened. Remove from heat and smash blueberries with a fork. Serve as-is or pour through a sieve for a perfectly smooth sauce.

2

Serve over grilled fish, poultry, pork, or beef. Transfer extra sauce to a mason jar or seal-tight container for storage.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 1 cup blueberries
 1 tbsp butter
 3 tbsp ketchup
 4 tbsp balsamic vinegar
 3 tbsp brown sugar
 2 tsp dijon mustard
 1 tsp salt
 ½ tsp garlic powder

Directions

1

Combine all ingredients in sauce pan. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until sauce is thickened. Remove from heat and smash blueberries with a fork. Serve as-is or pour through a sieve for a perfectly smooth sauce.

2

Serve over grilled fish, poultry, pork, or beef. Transfer extra sauce to a mason jar or seal-tight container for storage.

Blueberry Barbecue Sauce
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