Yes, Saskatoon Blueberry Barbecue Sauce is a thing. While developing my Bison Burger recipe I needed a sauce to go with bison and found the perfect complement, a berry barbecue sauce. I’d say this not so everyday barbecue sauce is worth adding to your list of summer grilling recipes.
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Berry Picking – A Great Canadian Past Time
Saskatoons as we call them, are a wild berry native to the Canadian prairies and British Columbia, as well as the Northwestern and North Central United States. For me saskatoons are a local berry picked from bushes at the side of the road. As a young adult I picked saskatoons when I was water skiing. There was a saskatoon bush in a secret location near where we stopped to buy boat gas. In July it was loaded with berries and I picked them. Then my mom turned them into her famous Very Berry Pie.
My saskatoons for this recipe came right from a friends’ garden. Her prolific bushes are taller than me and she is always willing to share. I was lucky enough to be there for an end-of-the-season harvest. Seeing those berries in my freezer became the inspiration for this Saskatoon Blueberry Barbecue Sauce.
Fresh berries can be found at farmers markets in season but berry picking is also a fun summer activity. Watch for u-pick farms in your area. Near Calgary Solstice Berry Farm is the place to go to pick saskatoons.
Using Saskatoon Blueberry Barbecue Sauce
I always think half the battle managing food in your fridge is a system for storing and labeling. I use a variety of sizes of Mason jars for everything from soup to nuts. My system involves many sizes of short and tall jars (half-cup, one-cup, two-cup and four-cup sizes). The beauty is that I only need two sizes of lids for all of these jars. I have regular size lids and wide mouth size lids, that’s it! So make your sauce and label it.
Try this Saskatoon Blueberry Barbecue Sauce on bison burgers, pork (especially ribs) or chicken. Brush it on the meat near the end of the grilling time and cook it long enough to heat through and stick to the meat. Serve extra sauce on the side if desired.
Let me know in the comments below what you used it on.
|1 Tbsp vegetable oil|
|¼ cup finely diced onion, white or red|
|1 Tbsp finely diced jalapeno (1 small jalapeno)|
|¼ cup brown sugar|
|¼ cup ketchup|
|¼ cup Dijon mustard|
|¼ cup vinegar (raspberry, red wine or rice vinegar)|
|1 tsp Tabasco or your favourite hot sauce|
|2 cups fresh or frozen saskatoons, blueberries or a combination|
- Heat oil in medium saucepan over medium-high heat.
- Add onion and jalapeno. Cook stirring for 3 minutes.
- Add brown sugar, ketchup, mustard, vinegar and hot sauce.
- Bring to a boil, reduce heat and add berries.
- Simmer 15 minutes or until the sauce thickens, stirring occasionally. Remove from heat and cool.
- Puree sauce and pour in to jars. Label and refrigerate.
- Try on bison burgers, pork ribs or chicken. Brush on meat near the end of grilling time. Serve extra sauce on the side if desired.