It's spicy and sweet blueberry sauce that pairs perfectly with chicken!
Alaskan Thunderbird Sauce
2 cups Alaskan Blueberries
2 Peppers, jalapeno (mild) or serrano (medium) or habernero (hot)
1/2 cup Maple Syrup
1 cup Water + 2 TBSP Water
1 TBSP Cornstarch
1/2 cup Whiskey or Rum, OR 1/4 tsp Rum Extract or Whiskey Extract (non-alcoholic option)
2 TBSP Butter, unsalted (optional)
1/2 tsp Himalayan Salt
1 tsp Chipotle Chili Powder
1/2 tsp Red Chili Flake
1 tsp Lime Juice
Finely dice the pepper. Add the blueberries, pepper, maple syrup, whiskey, one cup water, chipotle powder, red chili flake, and salt to a heavy bottomed pan over medium-high heat. Heat until the blueberries become soft enough to mash (about 10-15 minutes), and mash them up with the back of a spoon or potato masher. Reduce heat to medium-low, and stir occasionally while blueberries continue to break down.
Mix the two tablespoons cold water with the cornstarch. Pour into the blueberry sauce, and stir to combine. Cook about five more minutes as the sauce thickens. (Sauce will continue to thicken as it cools.) Stir in two tablespoons butter before removing from heat for an extra rich sauce.
Remove from the heat and place into a clean jar. Leave it uncapped until it's completely cool. Once the jar has cooled enough, you can put it in the fridge to cool the rest of the way. If you want a smooth sauce, rather than one with chunks, you can throw your cooled sauce into a blender. Blend until smooth, then return to your sauce jar.
NOTE: Use as sauce or glaze for poultry, pork, or beef.
Flavor Profile: Sweet (blueberry, maple), Smokey (chipotle chili powder), Spicy (peppers, chili flake), Bitter (alcohol or alcohol extract/flavoring, citrus)