SERVES 6 TO 8
Barbecue sauce is no doubt a popular condiment throughout the United States, but it is particularly beloved in the South. And there is plenty of controversy over who makes the best. I honestly don’t care because I’m too busy eating my unique variation. Blueberries are my secret ingredient and they make a tangy, sweet sauce with a gorgeous purple hue. Lucky for you, this sauce comes together very quickly and easily with pantry staples—the only ingredients you most likely will have to purchase are good blueberry preserves and a pint of fresh blueberries. Bonus points for picking your own blueberries and buying a jar of preserves from an old lady named Mammy on the side of the road.
One 12-ounce jar blueberry preserves
1 teaspoon onion powder
1 teaspoon garlic powder
1½ cups filtered water
One 6-ounce container blueberries
One 6-ounce can tomato paste
¼ cup packed brown sugar, or to taste
1 tablespoon rice vinegar
1 tablespoon tamari
2 teaspoons vegan Worcestershire sauce
2 teaspoons liquid smoke
1 teaspoon sea salt
½ teaspoon chili powder
½ teaspoon Microplaned fresh ginger
¼ teaspoon cayenne pepper
In a medium saucepan, mix together the blueberry preserves, onion powder, and garlic powder to form a paste. Add the water, blueberries, tomato paste, brown sugar, vinegar, tamari, Worcestershire sauce, liquid smoke, sea salt, chili powder, ginger, and cayenne and mix well. Bring the mixture to a boil over medium heat, stirring often.
Reduce the heat to low and simmer for 20 minutes. Remove from the heat. Use immediately or leave to cool and transfer to a tightly sealed jar and keep in the fridge for up to 1 week.