Roasted Strawberry BBQ Sauce

This strawberry season let me take you beyond the obvious sweets of jams, ice creams and baked goodies for something a little bit more unexpected and savory.

It’s that time of the year when the fields are abundant with sun-warmed and fragrant strawberries.  Since the season is quick to come to an end, I make sure to pick plenty for the anticipated homemade jam and ice-cream.  Today though, I want to take you beyond the expected sweets and give you a delectable recipe for a savory roasted strawberry BBQ sauce.  Yep, strawberry BBQ sauce!  You’ll want to slather it on just about everything you’ll grill or roast.

Roasted strawberry BBQ sauce has a smokey sweetness, a beautiful burgundy hue and is accented with flavors of balsamic, garlic, brown sugar, Worcestershire and local honey.  Brush it on chicken, ribs or burgers.

This recipe is especially perfect for those overly ripened, end-of-the-season, strawberries.

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Roasted Strawberry BBQ Sauce

Make a sweet & savory roasted strawberry BBQ sauce! This is a sticky-sweet and delectable sauce that you'll want to put on everything!

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Course: Dressing

Cuisine: American

Keyword: Barbecue, BBQ, Strawberry

Servings: 0

Author: Chasing the Seasons

Ingredients

• 1 ½ lbs fresh strawberries, hulled and quartered
• 1 tbsp extra virgin olive oil
• 1 cup light brown sugar, packed
• 3 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 small garlic clove, grated
• Kosher salt
• freshly ground black pepper
• 1 cup honey

US Customary - Metric

Instructions

• Preheat the oven to 450 F (232 C).
• Add the quartered strawberries to a rimmed baking sheet lined with parchment paper.  Add the olive oil and massage evenly onto the strawberries.  Roast for 15 minutes, keeping a watchful eye as oven temperatures vary.  The strawberries will become jammy, slightly toasted and maybe even a little charred in some parts, and the juices will flow and caramelize.
• In the meantime, in a medium saucepan over low medium heat, add the brown sugar, balsamic, Worcestershire, and garlic.  Season to taste with salt and 5-6 turns of fresh cracked pepper.  Cook, stirring often, until the sugar has fully dissolved and the mixture has reduced a bit.
• Add the strawberries (along with their juices) to the pan and bring the contents to a boil.  Turn off the heat.  Allow the contents to cool then add to a high speed blender.  Blend enough to fully dissolve any big pieces of strawberries.  Add the sauce to a jar or container and stir in the honey.  Stir well to incorporate and allow the mixture to sit for the flavors to come together, at least 30 minutes before using.  Taste and adjust the seasonings, if necessary.  Brush onto meats before grilling or roasting as usual.

Notes

This is a great sauce to make in advance as it keeps well refrigerated – up to 2 weeks.  Get creative, add some red pepper flakes or chili powder if you’d like to add some heat.

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