This year, Father’s Day and the summer equinox both land on the same day.
With these two occasions coinciding on June 20, firing up the grill is one obvious way to celebrate.
Blueberries may not be the first thing that comes to mind when you consider barbecuing but this recipe for a barbecue sauce that uses B.C. blueberries may change that.
B.C. blueberry barbecue sauce
Yields: 2 cups
1 tbsp (15 ml) vegetable oil
¼ cup (40 grams) shallots or white onion, finely minced
1 tbsp (10 grams) fresh garlic (approximately 3 cloves), minced
1 tsp (5 ml) salt
3 cups (450 grams) frozen B.C. blueberries
¾ cup (135 grams) brown sugar, packed
½ cup (120 ml) tomato ketchup
¼ cup (60 ml) honey
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) Worcestershire sauce
2 tsp (10 ml) pepper
1 tsp (5 ml) smoked paprika powder
½ tsp (2.5 ml) dry mustard powder
½ tsp (2.5 ml) hot chili flakes or powder
2 tbsp (30 ml) lemon juice-fresh
In a large saucepan, sauté the shallots and garlic in the vegetable oil over a low heat, until golden brown, about 7 to 10 minutes.
Add all the ingredients except the lemon juice.
Bring to a boil, then continue to simmer on low heat, stirring occasionally.
Cook until mixture is thickened and reduced, approximately 50 to 60 minutes.
Add in the lemon juice and cool mixture.
Puree in a blender until smooth.