09-25-2004, 01:32 PM
2 tablespoons butter
3/4 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1/2 cup minced carrot
1 garlic clove, minced
1 quart fresh or frozen blueberries, thawed if frozen
1/2 cup raspberry or cider vinegar
1/3 cup honey
1 tablespoon molasses
1 1/2 teaspoons paprika
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon celery seed
1/8 teaspoon powdered ginger
1/8 teaspoon ground red pepper
Melt butter in a large saucepan over low heat. Add celery, onion,
bell pepper, carrot and garlic. Cook until vegetables are tender
but not browned.
In a blender or food processor, puree mixture with blueberries
until smooth. Return mixture to saucepan. Stir in remaining
ingredients. Cook over medium-low heat about 15 minutes, until
sauce is slightly thickened. Press hot sauce through a sieve.
Unused sauce may be refrigerated up to 2 weeks, or frozen.
Works well as a baste for grilled chicken, turkey, quail, shrimp
or pork.
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