Red Wine and Blueberries: Perfect Pair for a Barbeque Sauce?
Who would have thought that red wine and blueberries can turn the usual barbecue sauce recipe into a flavorful marinade? It is so, according to Jerry James Stone from Cooking Stoned TV as these ingredients are full of flavor and can create a great dip for fries and the sauce for burgers. So, I’m sure you are wondering what is the deal with the combination of blueberries and red wine that can make them a good pair to make a great tasting barbecue sauce? I listened to what Stone said…
He said, ” A good barbecue sauce is kind of spicy, savory, as well as sweet. A flavor that there’s so much in it that you can’t identify one particular flavor!”
With all barbecue recipes that we can see on the internet, red wine and blueberries are the ingredients that can really do great wonders. As a matter of fact, blueberries are “often hailed as a superfood,” according to popular English brand, Marks and Spencer. Blueberries are good sources of fiber, which “we should be eating more of in our diet.” The brand explained further, “These, together with Herdade do Esporão’s Monte Velho Red wine, can truly make your ordinary barbecue recipe a great and mouthwatering dish.”
To give you a delightful red wine and blueberry barbecue sauce, a recipe from Jerry James Stone is provided below:
Red Wine and Blueberry Barbeque Sauce
· 2 cups Herdade do Esporão’s Monte Velho Red
· 1 shallot, chopped
· ½ cup brown sugar
· 1 tablespoon black peppercorns
· ⅓ cup ketchup
· 2 cups blueberries
· 1 Serrano pepper
· 4 cloves of garlic, chopped
· ¼ cup balsamic vinegar
· 1 teaspoon olive oil
· ¼ teaspoon cocoa powder
1. Pour a teaspoon of olive oil in a medium-sized sauce pot over a medium heat. Saute the onion, then lower the heat.
2. Add 2 cups of red wine, 1/3 cup of ketchup, 2 cups of blueberries, 1/4 cup balsamic vinegar, 2 serrano chilies, 1/4 teaspoon of cocoa powder and 1/2 brown sugar and mix them and let it boil for a few minutes.
3. Lower the heat and cover for 30 minutes.
4. Remove the lid and let it cook for another half an hour, until the sauce thickens. Continuously stir under low heat.
5. Once the sauce is thick, put the mixture to the food processor/puree until its smooth.
Slater it on your pork, bison, steak, beef, or burgers. This also makes a great compliment to a flank steak salad. I am off to try it on some beef steak pitas right now!
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