Sweet and smoky blueberry ale barbecue sauce

Ingredients

60 ml (1/4 cup) lightly packed brown sugar

125 ml (1/2 cup) apple cider vinegar

60 ml (1/4 cup) molasses

60 ml (1/4 cup) honey

125 ml (1/2 cup) Lake of the Woods’ Forgotten Lake Blueberry Ale or any other mild ale

60 ml (1/4 cup) Worcestershire sauce

60 ml (1/4 cup) dark rum

30 ml (2 tbsp) yellow mustard

15 ml (1 tbsp) liquid smoke 15 ml (1 tbsp) chili powder 10 ml (2 tsp) freshly ground black pepper

10 ml (2 tsp) ground allspice 1 ml (1/4 tsp) ground cloves 60 ml (1/4 cup) fresh or thawed frozen wild blueberries

875 ml (3 1/2 cups) ketchup

Directions

In a medium pot, combine sugar, vinegar, molasses, honey, beer, Worcestershire, rum, mustard, liquid smoke, chili powder, pepper, allspice and cloves and bring to a boil. Once boiling, reduce heat and simmer until mixture reduces by about a third, 40 to 60 minutes. Add blueberries and ketchup and simmer for another 30 minutes. Remove from heat and let cool. In a blender or with an immersion blender, puree until smooth. Transfer to an airtight container and refrigerate for up to 1 month or freeze for up to 3 months. Makes 1 L (4 cups).

Source: “Feast: Recipes and Stories From a Canadian Road Trip” by Lindsay Anderson and Dana Vanveller (Appetite by Random House, 2017).