Autumn olives (Eleagnus umbellata) are a very invasive bush in southern New England, and they are prolific berry producers. We like to use the berries in a few recipes, both sweet and savory. Here is a recipe that makes a mildly spicy BBQ sauce that would work well on either meats or roasted mushrooms. To make the autumn olive puree, we add them to a large pot with just enough water to keep them from scorching, and simmer them down until they have all burst. Then we run them through a food mill that will remove the seeds and any small stems. Use the puree quickly, otherwise it will separate into a red layer and a cloudy white layer--if that does happen you can give it a twirl in the blender to remix it temporarily.
Autumn Olive BBQ Sauce
7 g. (1 tsp.) neutral oil
75 g diced onions
15 g chopped jalapeno (use more for a spicier sauce)
15 g chopped garlic
360 g (2 C.) autumn olive puree
170 g (2/3 C.) apple cider vinegar
80 g (1/4 C.) blackstarp molasses
220 g (1 C.) brown sugar
20 g (1 Tbsp.) dijon mustard
16 g (2 tsp.) salt
14 g (2 tsp.) liquid aminos
1/4 tsp ground white pepper
14 g (2 tsp.) liquid smoke
1. In a medium saucepan, saute the onion, jalapeno, and garlic in the oil until softened and translucent. Add to the carafe of a blender.
2. To the cooked peppers in onions in the carafe, add the autumn olive puree, apple cider vinegar, molasses,brown sugar, mustard, salt, aminos, and white pepper. Blend on high speed until smooth.
3. Add the sauce back to the saucepan and simmer until reduced to about 2 1/2 cups. Stir in the liquid smoke. The sauce will be a bit thin, but will thicken as it cools.
4. Store in a covered container in the fridge
Other autumn olive recipes:
Ketchup: https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-autumn-olive-ketchup.html
Goat cheese and autumn olive dip: https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-goat-cheese-and.html
Jelly: https://the3foragers.blogspot.com/2012/09/autumn-olive-recipe-autumn-olive-jelly.html
