Saturday, June 2, 2012

A New Sauce for the Fambly Reunion: Chipotle Blueberry Barbecue Sauce

A week from today the decendants of Robert Prine and Matilda Louise will be gathering in this home for the annual fambly reunion.  I love fambly, love having them here under the roof and in the yard of this 105 year old late Victorian home.  It's a potluck affair, but Cousin Ronny and I supply the meats:  ham, fried chicken, leftover ribs and sausages from Friday night's barbecue, and roasted/smoked pork loin.

Earlier in the week Mama and I picked blueberries from her rabbit's eye bushes.  A gallon of the large delicious fruit was harvested in no time and it was sent home with me.  I wanted to do something amazing with them and Mrs. Mary posted this recipe on Facebook for me.  It's just what was needed to go with the pork loin for the fambly reunion!

It is not my recipe and for the first making, I didn't tweak it in any way, sort, or fashion.  I wanted to share it with y'all 'cause it's so easy.   It's a little on the warm-ish side.  If you don't like heat used the adobo sauce from the chipotle peppers and don't put a a chipotle pepper in it!

Gather all the ingredients.

The brown sugar is peeking in the corner of the photo.

Put all ingredients in a non-reactive pot and cook until it's as thick as you like it.
This is actually a double batch in the pot.  And you really will want to use
a non-reactive pot.  The high acidity of the juice and berries can pull
a metal flavor out of an aluminum pot.

Tadadaaaaa!  I used the immersion blender to make the sauce a little smoother, it's a personal preference.  

And that's all there is to it.  I like it a lot, thinking this will be the go-to sauce, replacing Jezebel sauce, for roasted pork loin.  It definitely has some heat to it, but not so much you'll need a glass of milk to stop the burn.  Most of the fambly is going to love it.  We're hot and sweet that way...

Y'all enjoy!

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