Ingredients
2 cups water, boiling
2 cups frozen blueberries, defrosted 1/4 cup kosher salt
1 Tbsp black pepper, ground
1 Tbsp garlic, granulated
2 Tbsp dark brown sugar
2 cups ketchup
1/4 cup dark balsamic vinegar
1 tsp cinnamon
1 tsp allspice
1 tsp juniper berries
2 12oz cans root beer, alcoholic
1 cup dried blueberries
Procedure:
- In a large 2-3 gallon stock pot, bring the water to a boil and turn off.
- Add the blueberries, seasonings, ketchup, vinegar, spices and root beer. Mix well to combine.
- Using an immersion blender, blend the mixture for 2 minutes.
- Set aside 2 cups of brine mixture for finishing sauce. Pour rest of the mixture into stock pot.
- Prepare your protein for the brine.
- Add protein to the brine and make sure it is completely covered.
- Brine for approximately 45 minutes per pound of protein.
- Remove from the brine when done. Do not rinse. Cook as desired.
- Finished Sauce Instructions: In a small sauce pan, add the 2 cups of reserved brine. Add 1 cup of dried blueberries. Over medium heat, reduce this mixture until thick like a barbecue sauce, approximately 5-8 minutes. Remove from heat and cool. Use as the finishing barbecue sauce on protein.
Notes:
- Brine mixture will brine 10-15 pounds of beef, pork or chicken.
- Brine should be used one time and then discarded. Do not reuse.
- Brine will work with non-alcoholic root beer, if desired.
Recipe courtesy of U.S. Highbush Blueberry Council
