Fratelli Perata Winery

Blueberry Barbecue Sauce For Grilled Steaks

Sugar and spice are nice. Better yet, add a steak or Portobello mushroom, slather it with this BBQ sauce, grab a glass of Petit Verdot and be prepared for greatness. This easy recipe comes to us courtesy of Jeanette Thune. She serves it with fresh heirloom tomatoes drizzled with balsamic vinegar, corn, and a green salad with blue cheese. Wouldn't change a thing. A welcome gift. Enjoy with the Petit Verdot as Jeanette suggests and we concur.

For the Sauce:

1 T canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1-2 jalapenos, seeded and chopped
cup bourbon
2 cups fresh or frozen (not thawed) blueberries
cup ketchup
1/3 cup cider vinegar
2 T brown sugar
1 T molasses
1/8 tsp ground allspice

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and starting to brown, 2 to 4 minutes. Add garlic and jalapeno, stirring until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Makes about 2 cups.

For the Meat:

Grill your favorite cut of meat to desired doneness. We recommend a great rib-eye, t-bone, or filet mignon rubbed with thyme,