Molasses and berries lend a surprising sweetness to this sauce, which is great for basting grilled chicken, pork, or ribs.
1 bunch green onions
1 (1 - inch) chunk fresh ginger
2 tbsp butter
1/2 tsp chili powder
2 (6 oz) containers blueberries
1/2 cup ketchup
1/4 cup lemon juice
1/8 tsp ground allspice
1 tbsp molasses (not blackstrap)
1/2 tsp salt
Thinly slice the green onions. Peel and finely chop the ginger.
In a medium saucepan, melt the butter on medium. Add the green onions, ginger, and chili powder. Cook 5 min., stirring occasionally. Add the blueberries, ketchup, lemon juice, allspice, molasses, and salt. Cook 15–20 min., until blueberries burst, stirring occasionally.
Let mixture cool, then purée in a blender until smooth. Refrigerate up to 2 weeks.