The farmers market is in full swing and that just makes me happy and hungry! In the summer I love to make blueberry barbecue sauce in the crockpot. My lone little blueberry bush (Blue as I call her) isn’t ready for harvest yet, so I must rely on local farmers, which is fine by me!
This Sunday we had baked tofu in the blue BBQ sauce, garlic-butter-onion rice, carrots, broccoli, and John’s Famous cheesy bread (yum)!
It was father’s day so we toasted our dads. Here’s to our manly parentals.
There was a lot talk about up coming family visits: our trip to Indiana, Lyn and Trish and Stan’s visit to Boonville, our niece’s possible visit to see us, mom and dad’s visit next weekend, and finally, why the heck doesn’t Josh come stay with us on his day off???
We were so needy that I had to finish off the Christmas peppermint ice cream I had been hoarding. I know, about time.
Here’s the Blueberry Barbecue Sauce Recipe. It’s easy and good on everything!
1 tablespoon olive oil
1 small red onion, diced
2 cloves of garlic, smashed
1/3 cup cider vinegar
1/4 cup zinfandel or other sweet white wine- I used honey mead because I had it.
2 1/2 pints fresh blueberries
1/3 cup firmly packed light or dark brown sugar
1 tablespoon Worcestershire sauce
1 lemon, juice of
1-3 tablespoons of cornstarch
Large pinch of each: red pepper flakes and chili powder
Salt and fresh ground pepper to taste
Crockpot time: 8 hours
In a small skillet, over medium heat, sauté onion and garlic in your olive oil until soft.
Add wine and vinegar and bring to a boil, scraping the sticking brown bits in the pan ( I just realized I forgot to do this part!!)
Transfer mixture to crockpot and add remaining ingredients.
Cover and cook on low for 5 hours.
Then remove lid and add 1-3 tablespoons of cornstarch, making sure to stir it in really well- one of Grandmas cafeteria scooper spoons works great.
Turn heat on high and don’t put the lid back on. Let it simmer for 2 more hours or until desired thickness.
I like mine lumpy, so I choose not to hand blend it, but you can before serving.
When room temperature, leftovers can be scooped into a glass jar and stored in the fridge (with a tight lid) for 2 months!