LOGANBERRY BARBECUE SAUCE

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Loganberry Barbecue Sauce image

Whidbey Island in Washington's Puget Sound is one of the most beautiful places in the Pacific Northwest. At one time, the island was home to the world's largest loganberry farm. Loganberries can now be purchased fresh or frozen in many markets, but boysenberries or blackberries would work as well. The sauce is particularly good with chicken, duck, or game hens.

Yield serves 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup loganberry wine or Pinot Noir
1/4 cup apple cider vinegar
2 1/2 pounds frozen or fresh loganberries, boysenberries, or blackberries
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
Pinch of red pepper flakes
Juice of 1 lemon
Salt

Steps:

  • Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, just until soft. Add the garlic and sauté for 2 minutes. Transfer the contents to the slow cooker and add the loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes. Stir well. Cover and cook on low for 6 to 8 hours, until thickened. A few minutes before serving, stir in the lemon juice and salt to taste.
  • Tightly covered, the sauce will keep for 2 weeks in the refrigerator.

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