This Blueberry Barbecue Sauce, made in the slow cooker, is great to make in the summer when fresh blueberries are bountiful. Don’t despair if it’s not summer. You can also make this with frozen blueberries.
This slow cooker blueberry barbecue sauce is savory with a hint of sweetness from the fruit and a little brown sugar. It’s easy to make, and excellent both as a simmering sauce and as a finishing sauce.
I love the idea of experimenting with homemade sauces and condiments, such as ketchup, hot sauce, rémoulade, and salad dressing.
This recipe makes about 4 cups of blueberry barbecue sauce, enough for making a big batch of ribs or wings.
What you will need to make slow cooker blueberry barbecue sauce:
This recipe calls for 2 1/2 pints of fresh blueberries. If you use frozen blueberries (not in syrup), you will need 2 1/2 pounds.
In addition, you will need to add some sautéed onions with garlic, some red wine, and cider vinegar.
There’s also some Worcestershire sauce, lemon juice, and red pepper flakes in the mix.
My favorite way to puree the sauce is by using an immersion blender. It’s so great because you don’t have to transfer the hot mixture to a blender or food processor and worry about it splattering. An immersion blender is also wonderful for blending hot soups. If you don’t have one, I recommend using a food processor for this sauce.
Ideas for using this blueberry barbecue sauce:
You can use it to cook pork ribs in the slow cooker by combining it with other simmering liquids. The sauce would also be wonderful brushed on wings or ribs for a final char under the broiler or on the grill.
You can also use this sauce for dipping or as a sauce for burgers.
I used some of the sauce to simmer short ribs in the slow cooker after browning them in the broiler. While short ribs never seem to look pretty in a photograph, they were delicious, so I had to share.
Storing this blueberry barbecue sauce:
You can keep leftovers of this sauce in a sealed jar for up to two months.
Along with this recipe, I’ll be sharing a blueberry sauce recipe for waffles, and recipe for cinnamon swirl blueberry bread!
Blueberry Week Recipes
Drinks and Appetizers
Sauces and Spreads
Slow Cooker Blueberry Barbecue Sauce:
If you tried this recipe, I’d love to hear from you!
Blueberry Barbecue Sauce in the Slow Cooker
Author: Karen Kerr
- 1 tablespoon olive oil
- 1 small yellow or brown onion, diced
- 2 cloves garlic, sliced and smashed
- 1/4 cup red wine, such as merlot or Zinfandel
- 1/3 cup apple cider vinegar
- 2 1/2 pints fresh or 40 ounces frozen blueberries (not sweetened)
- 1/3 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- Juice of one lemon
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon chili powder
- Salt and pepper to taste
How to cook Blueberry Barbecue Sauce in the Slow Cooker
- In a medium skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring regularly, for about 5 minutes. Pour in the wine and cider vinegar and bring the mixture to a boil. Transfer the mixture to a slow cooker.
- Add the blueberries, brown sugar, Worchestershire sauce, lemon juice, pepper flakes, chili powder, and salt and pepper, and stir.
- Cook the ingredients on low for 6 to 8 hours.
- Remove the lid and cook the sauce on high for for 30 to 60 minutes, until the mixture has thickened.
- Purée the sauce with an immersion blender, food processor, or blender.
- Let the mixture cool and then transfer to jars and refrigerate for up to 2 months.
Karen’s Kitchen Stories
barbecue sauce, BBQ, blueberries
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