It's summer. I know this not because of the heat or beach-side fun. There haven't been much of either this year, and I'm feeling a little blue about it. No, I know it's summer because sweet corn is appearing and blueberries are everywhere. I love the little blue orbs. I eat them plain, with fresh cream (or gelato), and toss a handful in my meusli. I like how they burst in my mouth, and their presence just shouts 'summer' to me.
That, and barbecue season. So why not combine the two? I whipped up this blueberry barbecue sauce to brush on a tender pork loin, but it is just as yummy on chicken or ribs. The sweet-and-tangy combo of berries, sundried tomatoes and maple syrup are sure-fire palate pleasers!
(Speaking of blueberries...did you know that botanists estimate this native American staple has been around for 13,000 years? I didn't! I discovered this fact, and more, at the Blueberry Council's website.)
Feelin' Blue Barbecue
1 small onion, minced
1 clove garlic, minced
2 TBSP olive oil
1 cup fresh (or frozen) blueberries
2/3 cup broth or water
1/3 cup sundried tomatoes, preserved in oil, chopped
1 TBSP tomato paste
1 TBSP dijon mustard
1 TBSP worcestershire sauce
2 TBSP balsamic vinegar
1/4 cup maple syrup
1 tsp. fresh rosemary, minced
1/2 tsp. thyme
salt and pepper to taste
1 tsp. red chile flakes (or dash of cayenne, to taste)
In a saucepan, saute the onion and garlic in olive oil until tender but not browned. Add the remaining ingredients and simmer about 15 minutes, until the berries are soft and the sauce is thickened. Cool about 10 minutes, then put the sauce into a blender jar. Puree until smooth.
Fire up the grill and use to baste the meat of your choice.