Blueberry Chipotle BBQ Sauce

May is the season for blueberries in Florida but it’s in July when they are ripe in Minnesota. This year I had the good fortune to enjoy them during both seasons. I made this sauce at my brother’s in May and had to do it again here at home. It’s a delightful alternative to a traditional BBQ sauce. Slather it on your next baby-back ribs or grilled chicken. Makes 5 – Half Pints.

1 teaspoon vegetable oil
2 medium shallots, diced
6 cloves garlic, minced
1 cup water
5 cups (1 lb, 6.5 oz or about 3 pints) fresh blueberries, washed and picked over
1/2 cup honey
1/2 cup ketchup
1 tablespoon balsamic vinegar
3 tablespoons sherry vinegar
3 chipotles in adobe
1/2 teaspoon cumin, ground
1/2 teaspoon kosher salt or to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon Penzey’s taco seasoning (optional)
1 tablespoon molasses
1 tablespoon Worcestershire sauce

In a medium saucepan, heat oil over medium-high heat until shimmering. Add shallots and cook until tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. If either starts to brown add some of the water.

Then add blueberries and remaining ingredients. Bring sauce to a boil, reduce to barely a simmer and cook for 15 – 20 minutes, stirring constantly. Remove from the heat and let the sauce cool 5 minutes. Using a stand blender blend sauce until smooth. Return sauce to pan and continue cooking to desired consistency.

Divide into sterilized ½ pint jars and process in a water-bath according to the USDA canning instructions.