Huckleberry BBQ Sauce Recipe
Huckleberry BBQ Sauce Recipe combines sweet tart huckleberries, tomatoes, brown sugar, molasses, and spices into a smooth, flavorful sauce. Simmered until thick and blended for a velvety texture, it delivers a unique balance of fruity sweetness and smoky tang. This versatile sauce enhances grilled meats, roasted vegetables, and sandwiches, offering a distinctive, delicious twist on traditional barbecue flavours.
Equipment
- Medium saucepan
- Wooden spoon or heatproof spatula
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 1 ½ cups fresh or frozen huckleberries
- 2 cups chopped tomatoes fresh or canned
- ½ cup ketchup
- ¼ cup light brown sugar packed
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable oil
- 1 teaspoon dry mustard powder
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt or to taste
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 tablespoon Worcestershire sauce
Instructions
Cook The Aromatics
- Warm a bit of vegetable oil and butter in a medium saucepan over medium heat. When the butter melts, sprinkle in the garlic powder, onion powder, and chili powder. Stir for about a minute, just until everything smells rich and toasty.
Add Tomatoes And Huckleberries
- Toss in the chopped tomatoes and huckleberries. Let them cook for 5–7 minutes, stirring now and then, until the tomatoes soften and the berries start releasing their juices.
Mix In The Flavor Base
- Pour in the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, cumin, salt, and a pinch of cayenne if you want some heat. Stir it all together until well blended.
Let It Simmer
- Turn the heat down low and let the sauce bubble gently for about 20–25 minutes. Stir every so often as it thickens and turns a deep, rich colour.
Blend It Smooth
- Take the pan off the heat. Carefully blend the sauce until smooth a regular blender or an immersion blender both work fine.
(Optional) Strain For Extra Smoothness
- If you want a silky, restaurant style sauce, pour it through a fine mesh strainer and press it through with the back of a spoon.
Cool And Store
- Let the sauce cool down completely, then transfer it to a jar or airtight container. Keep it in the fridge for up to two weeks, or freeze it to enjoy later.