Huckleberry BBQ Sauce
Huckleberry BBQ Sauce blends the sweet, slightly tart flavor of wild huckleberries with smoky, savory barbecue richness. Ideal for glazing ribs, brushing on chicken, or dipping fries, it offers a unique twist on traditional sauces. Its deep, fruity profile enhances meats and vegetables alike, creating a bold and memorable taste that stands out in every bite.
Equipment
- Medium saucepan
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Jar or airtight container (for storage)
Ingredients
- 1 small onion finely chopped
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon crushed red pepper flakes optional, for heat
- 1 teaspoon chilli powder
- 2 tablespoons molasses
- ¼ cup finely chopped bell pepper
- ½ teaspoon ground cumin
- 1 tablespoon granulated garlic
- 2 cups canned crushed tomatoes
- 2 large sweet peppers chopped
- ¼ cup raw honey
- ½ cup apple cider vinegar
- ¼ cup packed light brown sugar
- 1½ cups ketchup
- 1 cup fresh or frozen huckleberries or substitute with blueberries
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 tablespoon butter optional, for added richness
Instructions
Saute Aromatics:
- In a medium saucepan, heat vegetable oil over medium heat. Add the finely chopped onion and bell pepper. Saute until softened, about 5 minutes.
Add Spices and Flavor Base:
- Stir in kosher salt, chilli powder, dry mustard, cumin, smoked paprika, granulated garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
Add Sweeteners and Acids:
- Mix in the molasses, honey, apple cider vinegar, and brown sugar. Stir well to dissolve the sugar.
Combine Remaining Ingredients:
- Add crushed tomatoes, chopped sweet peppers, ketchup, Worcestershire sauce, and huckleberries (or blueberries). Bring the mixture to a simmer.
Simmer:
- Reduce heat to low and let the sauce simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
Blend (Optional):
- For a smoother consistency, carefully blend the sauce using an immersion blender or in batches using a regular blender.
Finish and Store:
- Stir in butter (if using) for extra richness. Let cool, then transfer to a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks or freeze for longer storage.