Huckleberry BBQ Sauce Recipe
Sweet, tangy, and bursting with rich berry flavor, this Huckleberry BBQ Sauce brings a unique twist to your favorite grilled dishes. The natural tartness of wild huckleberries pairs perfectly with smoky spices, making it ideal for ribs, chicken, or even burgers.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Blender or immersion blender (optional, for smoother texture)
- Fine mesh strainer (optional, to remove seeds or skins)
- Glass jar or bottle for storage
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- ½ cup apple cider vinegar or red wine vinegar
- 2 teaspoons molasses
- 2 cups fresh or frozen huckleberries
- ¾ cup ketchup
- 2 cups water
- 1 tablespoon hot sauce your favorite brand
- 1 teaspoon liquid smoke
- 2 tablespoons brown sugar light or dark
Instructions
Combine Ingredients:
- In a medium saucepan, add the huckleberries, water, vinegar, ketchup, brown sugar, molasses, hot sauce, liquid smoke, onion powder, garlic powder, chili powder, and salt.
Simmer the Sauce:
- Stir well and bring the mixture to a simmer over medium heat. Reduce heat to low and let it cook uncovered for 25–30 minutes, stirring occasionally. The sauce should reduce and thicken slightly.
Blend (Optional):
- For a smoother texture, use an immersion blender directly in the pot or transfer the sauce to a blender. Blend until smooth.
Strain (Optional):
- If you prefer a silky sauce, strain through a fine mesh sieve to remove seeds or skins.
Cool and Store:
- Allow the sauce to cool completely before transferring it to a glass jar or airtight container. Refrigerate for up to 2 weeks.
Notes
❖ Huckleberries: These are small, round berries native to North America, similar in appearance to blueberries but often more tart. If huckleberries are unavailable, blueberries serve as a suitable substitute.
❖ Storage: Store the cooled sauce in an airtight container in the refrigerator. It can last up to two weeks. For longer storage, consider canning the sauce using proper canning techniques.