Ingredients
- 1⁄4 cup unsalted butter
- 2 cups white onion
- 2 teaspoons ground black pepper
- 1 3⁄4 tablespoons kosher salt
- 1 1⁄2 cups canned blueberries, drained
- 2 tablespoons finely minced garlic
- 2⁄3 cups molasses
- 4 cups ketchup
- 1⁄4 cup yellow mustard
- 2⁄3 cup dark brown sugar
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 2⁄3 cup apple cider vinegar
Instructions
- Melt butter in a heavy-bottomed saucepan over medium-low heat.
- Add the onion and sweat until translucent and soft, about 5-7 minutes.
- Add garlic and cook for 1 more minute.
- Mix in the remaining ingredients except for the blueberries and bring to a low simmer over very-low heat and allow to cook for roughly 20 minutes.
- Remove the heavy-bottomed pan from the heat and allow sauce to cool slightly.
- Stir in the blueberries gently.
- Transfer sauce to a blender and process on medium speed until smooth about 3-4 minutes.
- Cool sauce to room temperature then pour into a container and cover tightly. Label and date.
- Store sauce in the refrigerator for up to a month.