So while you might not be able to attend Agrarian Collective events in your area, we're happy to bring you little tastes here and there. This time, we made you a Blueberry BBQ Sauce recipe from the fresh blueberries that were picked last week.
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| The start to my Blueberry Patch Adventure (complete with Fat Head's Bumble Berry Ale) |
A little tip before you start: Rinse your fresh blueberries when you get home from picking, then lay them out on a tray and freeze them. Once frozen, you can de-frost and use them for whatever you have planned... like this recipe. They'll come out less sour and more sweet. Tip courtesy of
Voytko Blueberry Farm in Auburn, Ohio.
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| The final yield of my half hour romp through the patches of Voytko Farms |
Blueberry Barbecue Sauce Recipe
Makes 2 cups
- Ingredients -
2 cups blueberries
6 oz
Fat Head's Bumble Berry Honey Blueberry Ale
¼ cup brown sugar
1 vanilla bean - scrape seeds from pod, discard pod
1 teaspoon ground cinnamon
1 teaspoon chili powder
½ teaspoon ground cloves
- Tools -
Roma Tomato Strainer w/
Berry Screen
Weston Smoker + smoker chips
(peach, apple, or cherry work best)
Soak your wood chips for at least a half hour and preheat your smoker to 200°F.
Use the Tomato Strainer with the Berry Screen attached to puree your fresh blueberries - no need to worry about leaves or stems, the strainer will push those through the waste chute. Run the blueberries through 3-4 times to get all of the juice out.
Combine the blueberry puree with the remaining ingredients.
Smoke the blueberry BBQ sauce at 200°F for two hours, stirring every hour. If, after two hours, the sauce isn't smoky enough for you, simply smoke longer. Also be sure to change out your wood chips every hour, or the sauce will taste ashy.
Let cool, then pour into a jar with a
Canning Funnel and store in the fridge, or use it right away. You could also can it for later use.
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| Closeup on what's left of the sauce |
As always, your comments and questions are welcome below:
