FDC Newsletter August 23. 07Adapted from a recipe published by Steve Raichlen, and attributed to Crescent Dragonwagon. by Pauk Schuster. He recommended it on chicken as an after grill baste
- 2 quarts fresh blueberries
- 1 ½ cups finely chopped celery
- 1 ½ cups finely chopped onions
- 1 ½ cups finely chopped green peppers
- 1 carrot, minced
- 1 clove garlic
- ½ cup finely chopped fennel
- 1 cup cider vinegar
- ¾ cup honey
- 2 Tbsp molasses
- 2 Tbsp ketchup
- 1 Tbsp paprika
- 1 ½ tsp kosher salt
- 1 ½ tsp ground black pepper
- 1 tsp cinnamon
- ½ tsp mustard powder
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cayenne pepper
- ¼ tsp whole cloves
- Puree the blueberries in a food processor or blender.
- Combine the blueberry puree, vegetables, vinegar, honey, molasses, ketchup and spices in a large, heavy, non-reactive saucepan. Gently simmer over medium heat until the vegetables are soft and the sauce is thick and flavorful (15-20 minutes).
- Return the sauce to the blender and puree until smooth. Strain (if the sauce is too thick, add water). Taste and correct the seasoning (vinegar, honey or cayenne). Use right away or store in the refrigerator. It will keep a few weeks.