Huckleberry BBQ Sauce Recipe
Huckleberry BBQ Sauce Recipe is a flavorful blend of sweet, smoky, and tangy ingredients made with fresh or frozen huckleberries. Combined with ketchup, spices, brown sugar, and chipotle, it creates a rich sauce perfect for grilling or dipping. This homemade recipe is easy to make, stores well, and adds a unique twist to traditional BBQ flavors, making every dish more exciting and delicious.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring Cups & Spoons,
- Storage jar or bottle
Ingredients
- 1 cup fresh or frozen huckleberries or substitute with blueberries or blackberries
- 1 cup ketchup
- ½ cup brown sugar
- 2 tablespoons molasses
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 2 cups water
- 1 tablespoon hot sauce adjust to taste
- 2 teaspoons chipotle pepper in adobo minced (or chipotle powder)
- ½ teaspoon sea salt
Instructions
- In a medium saucepan, combine the huckleberries (or your berry substitute), ketchup, brown sugar, molasses, red wine vinegar, water, and all the spices—garlic powder, onion powder, paprika, chili powder, black pepper, and sea salt.
- Stir in the hot sauce and chipotle peppers in adobo. These add a signature smoky flavor and a touch of heat.
- Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently, uncovered, for 25–30 minutes. Stir occasionally to prevent sticking. The sauce should reduce by about one-third and thicken to your desired consistency.
- For a smooth texture, blend the sauce using an immersion blender right in the pot, or let it cool slightly and use a countertop blender. For an ultra-smooth finish, strain it through a fine mesh sieve.
- Let the sauce cool completely before transferring it to a clean glass jar or airtight container. Store in the refrigerator for up to 2 weeks, or freeze for longer keeping.
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.