Categories: BBQ Sauce, Blueberries, Slow Cooker
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, smashed
- 1/4 cup zinfandel
- 1/3 cup cider vinegar
- 2 1/2 pints fresh blueberries
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 lemon, juice of
- red pepper flakes (large pinch or to taste)
- chili powder (large pinch or to taste)
- salt
- fresh ground black pepper
Directions
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In a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.
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Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
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Transfer mixture to a slow cooker and add in the remaining ingredients.
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Cover and cook on LOW for 6-8 hours or until thick.
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If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.
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Puree with a hand held immersion blender (or transfer to a food processor and process until smooth).
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Season with salt and pepper to taste.
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Let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.