This sweet-and-tangy barbecue sauce gets its fruity flavour from saskatoon berries, a native Canadian berry that’s in season in late June and early July. It’s delicious with grilled chicken or pork, or add it to any recipe you’d normally make with a bottled barbecue sauce.
- 1 small onion, finely diced
- 1 red hot chili, minced
- 1 tbsp canola oil
- 2 cups fresh or frozen saskatoon berries
- 3/4 cup cider vinegar
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 tbsp molasses
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1/2 tsp worcestershire sauce
- In a saucepan set over medium-high heat, saute the onion and chili in olive oil until soft and translucent, about 5 minutes.
- Stir in the remaining ingredients. Bring to a simmer, then reduce heat to low and cook, uncovered, for 45 minutes or until the sauce is slightly thickened and berries are very soft.
- Using an immersion blender or food processor, blend the mixture until very smooth. (If the sauce is too thick to easily blend, add some water, a tablespoon or two at a time, until it smooths out.) Let cool, then transfer to a container.
Make It Extra-Spicy: For a spicier sauce, add an extra chili or two, or swap out the red chili with a spicier variety like scotch bonnet.
Storing Saskatoon Berry Barbecue Sauce: The finished sauce will keep in the refrigerator for up to two weeks, or in the freezer for up to a year.
- Category: Condiments
- Method: Stovetop
- Cuisine: Canadian