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“Try this recipe from Christine Cushing when grilling chicken, cornish hens or pork tenderloin! Frozen berries will work but it will take longer to reduce.”
READY IN:
30mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the vegetable oil in a small saucepan over medium-high heat.
  2. Saute the onion, garlic and ginger until soft, about 3 minutes.
  3. Stir in the blueberries and cook for an additional 2 minutes.
  4. Add the cider vinegar, honey, molasses, ketchup, paprika, salt, pepper, cinnamon, Dijon mustard, nutmeg, celery seed, cayenne pepper, cloves and brown sugar.
  5. Bring to a boil.
  6. Reduce heat to low and simmer the sauce for 15 minutes.
  7. Puree the mixture with an immersion blender.
  8. If you want a"finer" sauce, strain it back into a clean saucepan.
  9. Bring the sauce back to a simmer and cook a few minutes more.
  10. Let cool completely.

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