Makes 12 ounces

This sauce brings together the best of summer—juicy blueberries, a touch of tang and just the right amount of smoky sweetness. It’s perfect for marinating or brushing onto ribs, chicken wings or whatever you’ve got sizzling on the grill. Plus, it’s a quick way to use up those berries you’ve just picked or that have been stuck in the back of the freezer for too long. This sauce can be prepped in advance and will last up to 1 week in the refrigerator.

2½ cups blueberries, fresh or frozen

¼ cup honey

⅓ cup balsamic vinegar

1 small shallot, minced (about 2 tablespoons)

2 cloves garlic, minced

¼ teaspoon cayenne pepper

¼ teaspoon red pepper flakes

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon molasses

In a medium saucepan set over medium heat, combine the blueberries, honey and balsamic vinegar. Bring to a boil and then lower the heat to a simmer. Cook for about 5 minutes or until the blueberries have burst. Stir in the shallot, garlic, cayenne pepper and red pepper flakes and continue to summer for 5 to 7 more minutes.

Blend with an immersion blender or mash until the sauce has a smooth texture. Stir in the salt, pepper and molasses and continue simmering until the sauce has thickened, 10 to 12 minutes. Taste and adjust seasoning if necessary. Use the sauce immediately or let cool completely before storing in the refrigerator for later use.