Give your barbeque sauce a summer upgrade with addition of fresh blueberries

Ellie Krieger

THE WASHINGTON POST – Blueberries give this lip-smacking barbeque sauce multiple levels of fresh appeal. One hits you at first glance upon seeing its unexpected indigo colour.

Another – its flavour – is fresher than a traditional sauce, with the fruit lending its gentle, nuanced sweetness to the tangy-savoury mix.

That sweetness is backed up by a drizzle of molasses, so this sauce has none of the highly refined sugar that tops the ingredient list of most bottled barbeque sauces, nor the artificial additives.

Adding to its health appeal, the sauce also has less salt and more nutrients than its counterparts. With those selling points, the bounty of fresh berries at the market now (though frozen would work, too), and the fact that this luscious sauce is so simple and quick to make, why wouldn’t you?

Just simmer the ingredients until the berries are warm and bursting – less than 10 minutes – then puree. The accompanying recipe makes two batches worth, so you can serve a crowd, or keep any remaining sauce in the refrigerator for four days, or freeze it for several months.

Here, the sauce is brushed onto chicken thighs toward the end of grilling and chars pleasantly on the meat without burning. Doing that gives the poultry a purple-ish hue, which doesn’t bother me, but if you would rather avoid that and get more of a colour contrast between the sauce and the chicken, brush it with a little honey at that point instead, and serve the sauce alongside. Either way, you get the complete, fresh effect.


Four servings. The sauce can be refrigerated for up to four days.


For the sauce:

One cup fresh or frozen blueberries

Half cup canned, no-salt-added tomato sauc

Two tablespoons molasse

Two tablespoons apple cider vinegar

One-and-a-half teaspoons chili powder

One teaspoon yellow mustard

Half teaspoon kosher salt

Quarter teaspoon freshly ground black pepper

For the chicken:

One-and-a-half pounds boneless, skinless chicken thighs

Quarter teaspoon kosher salt

Quarter teaspoon freshly ground black pepper

Vegetable oil


For the sauce:

1) Combine the berries, tomato sauce, molasses, vinegar, chili powder, mustard, salt and pepper in a medium saucepan over medium heat.

2) Cook, stirring occasionally; once the mixture is barely bubbling at the edges. Reduce the heat to medium-low and cook, stirring frequently, about seven minutes, or until the berries soften and are nearly bursting.

4) Cool slightly, then transfer to a blender and puree until smooth.

You should have about one cup of sauce.

For the chicken:

1) Season chicken on both sides with salt and pepper. Brush a grill or grill pan with oil and preheat it over medium-high heat.

2) Grill the chicken for about three minutes per side.

3) Lightly brush each side with the sauce and continue to grill one to two more minutes per side, until the chicken is cooked though and is nicely browned with visible grill marks.

4) Serve right away, drizzled with more sauce (about one tablespoon more sauce per portion).


Per serving (using half the sauce): 220 calories, 33g protein, 8g carbohydrates, 6g fat, 2g saturated fat, 150mg cholesterol, 430mg sodium, 0g dietary fiber, 6g sugar.