Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Try this sweet and tangy sauce the next time you grill chicken, pork, or tuna. Add some sauce right at the end of cooking, and pass the rest at the table. If fresh blueberries aren't available, use 2 cups of thawed frozen blueberries.
Ingredients[]
- 2 cups fresh blueberries
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 3 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Directions[]
- Place all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer 15 minutes or until slightly thick.
- Remove from heat; cool.
- Place blueberry mixture in a blender; process until smooth.
Yield: 6 servings (serving size: about 1/4 cup)