Vivian Howard’s Blueberry BBQ sauce… via Alabama Chanin.com website
- 3 quarts blueberries
- 6 cups cider vinegar
- 6 cups granulated sugar
- 1 cinnamon stick
- 3 teaspoons chili flakes
- 2 teaspoons kosher salt
Combine the blueberries and the vinegar in a blender and blend until super smooth. Combine the blueberries, vinegar, sugar, and spices in a large pot. Bring the pot up to a simmer in a heavy bottomed pot and cook about 40 minutes, stirring frequently to prevent scorching. It should reduce and thicken up slightly. Remove the cinnamon stick and chill the sauce.
NOTE: I added water to my blueberries in the blender. By doing so, it extended the cooking time – drastically. Additionally, because I ended up with such a large volume because of the additional water, I had to use a thinner-bottomed stockpot, and thus a lower burner. I ended up cooking this for about 5 to 6 hours to get the right thickness. If you deviate, you will pay the price. Good thing I started early on a Sunday morning!
I canned my in 4- and 8-ounce jars by processing them in a waterbath for 15 minutes. Start the timer once the water begins boiling. When the timer is up, remove the jars and let cool for 24 hours, undisturbed. Within a few minutes, you should hear the lids start to “ping” as they cool down and the lids seal.
This yielded four 8-ounce jars, and nine 4-ounce jars, plus a little leftover that we sampled that evening on some freshly smoked mackerel that a friend brought over. It was delicious!
This was used in her restaurant to create a Blueberry BBQ chicken flatbread with smoked Gouda, Red Onion and Jalapenos. Sounds yummy!! Thank you Vivian Howard for sharing!