- 3 strips Applewood bacon, diced
- 1 cup yellow or sweet onion, diced
- 2 Tbsp fresh garlic, pureed
- 2 cups blueberry juice
- 2 cups dried blueberries
- 1/4 cup apple cider vinegar
- 1/4 cup dark balsamic vinegar
- 1 1/2 cup ketchup
- 1/2 cup dark brown sugar, packed
- 1/4 cup Worcestershire sauce
- 4 Tbsp tomato paste
- 1 Tbsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- 2.5 sticks salted butter, chilled & cubed
- 7 oz jerk paste (suggestion: Walkers Wood)
- 1 1/2 cup dried blueberries, room temperature
- Heat a large stock pot over high heat for 5 minutes, turn down to medium.
- Add diced bacon and sauté until golden and bubbly.
- Add the onion and sauté until golden (3-4 minutes).
- Add the garlic, sauté for 1 minute, then turn off heat.
- Add remaining ingredients, except salt and pepper.
- Cook for 25 minutes over medium heat, stirring frequently.
- Adjust the seasonings with salt and pepper as needed.
- Once sauce has reached desired thickness, remove from heat and allow to cool to room temperature.
- Once cooled, blend until smooth using an immersion blender.
- Next, add the chilled, cubed butter and jerk paste, blend until marbled with butter.
- Next, add the dried blueberries and pulse with the immersion blender until half blended.
- Cool the sauce completely in the fridge. Cover, label and date. Shelf life is two weeks.
Number of servings (yield): 8
Preparation time: 20 minutes
Cooking time: 25 minutes
- Sauce will develop more heat as it sits.