Ingredients

• 2 tbsp canola oil

• 2 cups yellow onion, diced

• 2 tsp sea salt

• 1 tsp black pepper

• 3 tbsp garlic, minced

• 4 ½ cups blueberries, thawed

• 3 cups ketchup

• ¼ cup blackstrap molasses

• ⅓ cup vegan Worcestershire sauce

• 1 cup apple cider vinegar

• ¾ tsp liquid smoke

• 1 cup brown sugar

• 2 tsp smoked paprika

• 1 tsp dry mustard

• ¼ tsp cayenne pepper

• 2 tsp chili powder

• ⅔ cup water

• 1 tsp sea salt (to taste)

• ½ tsp black pepper (to taste)

Instructions:

• Heat canola oil in a large pot over medium heat. Add diced onion, salt, and pepper. Sauté for about 10 minutes, or until onions are soft and translucent.

• Stir in garlic and cook for 1 minute until fragrant.

• Add blueberries, ketchup, molasses, Worcestershire, apple cider vinegar, liquid smoke, brown sugar, smoked paprika, dry mustard, cayenne, chili powder, and water.

• Bring to a simmer and cook for 20–30 minutes, stirring occasionally.

• Remove from heat and blend until smooth using a blender or immersion blender.

• Taste and adjust with additional salt and pepper as needed.

Serving Suggestion:

Perfect for brushing on grilled or roasted chicken, ribs, or tossed with shredded pork.

Created By:

Lenore Maunz - Co-op West Main Assistant Store Manager