Saskatoon (Juneberry) Barbecue Sauce with Grilled Pork Chops

Here on the Canadian prairies we have a native berry that is called a Saskatoon berry. In the US they are known as Juneberries or Serviceberries and are native to the Upper Midwest. Dried, they were a major food source for Indigenous people on the prairies as they are highly nutritious. They also happen to be delicious, especially on a good year when enough moisture has made them fat and juicy.

Saskatoon pie is Steve’s favorite. Because of that, despite the fact that I have a dozen bushes on the property, he often feels the need to go out into the ditches and right of ways to pick berries. Combined with the ones from our own yard, I usually end up with a LOT of saskatoons. Luckily they freeze very well.

With a carb count that is similar to blueberries, these are definitely on the carby side, but with a nutritional profile that is also similar to blueberries, they are a worthwhile indulgence if you can afford the carbs on occasion.

I am obligated to make several pies through the year, but I have also made little low carb Saskatoon tarts which allow me to enjoy the flavour without the sugar and flour in a traditional pie.

While in BC earlier this summer I found a recipe for blueberry barbecue sauce in a magazine. It looked yummy and I was pretty sure I could substitute my own berries with success. I was right and this sweet and spicy sauce was the result. It was fantastic over a marinated grilled pork chop and would also work well with a pork roast, tenderloin or chicken.

If you are being strict with your carbs go lightly. You could even completely puree this sauce and simply brush it over your meat while on the grill, allowing you to get the flavour with a smaller amount of the sauce.

Saskatoon Berry Barbecue Sauce

Author: Mia Staysko

An interesting sauce for your next barbecue. Served over grilled pork or chicken this sauce is tasty and looks very elegant.

Blueberries can be substituted for the saskatoon berries if they are not available in your area.

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Ingredients

• 1 Tbsp olive oil
• 1 med onion finely chopped
• 1/2 inch piece fresh ginger grated
• 3 garlic cloves minced
• 3 C fresh or frozen saskatoons can substitute blueberries
• 1/4 C maple syrup
• 4 Tbsp apple cider vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp molasses
• 1 tsp lemon juice
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. In heavy saucepan heat olive oil over medium heat. Add onion, grated ginger and garlic, cook until onion is softened. Add remaining ingredients and gently combine

2. Simmer over med heat until sauce is slightly reduced and bubbling and berries are beginning to break open and release their juices. Remove from heat and let cool a bit.

3. With a stick blender puree the sauce until partially smooth. You still want to have some of the whole berries remain in the sauce. Re-warm before serving if fully cooled.

4. May be refrigerated for up to 2 weeks.