from The Little Prairie Book of Berries
Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it.
Makes 2 cups
Swap: Baskap berries, currants, or sour cherries for saskatoons
1 Tbsp extra-virgin olive oil
1 small shallot, finely minced
3 small garlic cloves, crushed
3 cups fresh or frozen saskatoons
½ cup brown sugar, packed
½ cup ketchup
¼ cup maple syrup
1 Tbsp apple cider vinegar
2 tsp ground black pepper
1 tsp kosher salt
1 tsp smoked paprika
½ tsp ground mustard
2 Tbsp fresh lemon juice
Warm the olive oil in a large saucepan over low heat. Add the shallot and garlic. Saute until golden brown, about 10 minutes.
Add the remaining ingredients except for the lemon juice to the saucepan. Bring the mixture to a boil, then turn the heat down to low. Simmer, stirring occasionally, for 45 minutes. The mixture will thicken and reduce slightly.
Add the lemon juice and remove the sauce from the heat. Cool the mixture to room temperature. Puree the mixture with an immersion blender until smooth.
Saskatoon berry barbecue sauce may be kept in the refrigerator in a sealed jar for up to 1 month.
Nada’s Tips & Tricks: I’m a saucy kind of girl and love to taste other people’s recipes that enhances a dish. This one is great – I used the sour cherries as I couldn’t find saskatoons in Ontario at this time of year. Delectable!
Contents and images used with permission by Touchwood Editions https://www.touchwoodeditions.com/book/the-little-prairie-book-of-berries/ and author Sheryl Normandeau https://floweryprose.com/