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Huckleberry BBQ Sauce

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 1 hr, 45 mins
Yield Makes 2 cups
This recipe, from chef David Kreifels of Laurelhurst Market in Portland, goes with Smoked Ribs with Huckleberry BBQ Sauce. 

Ingredients

  • 1 small onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1/2 to 1 tsp. pepper
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon ground cumin
  • 2 cups chopped tomatoes
  • 1/2 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons molasses
  • 1 cup fresh or frozen huckleberries* or blueberries

How to Make It

  1. In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour.

  2. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

  3. *Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.