This is a very cool way to use blueberries. Frozen blueberries will work fine – you just might have to reduce the sauce a little longer.
Blueberry Barbecue Sauce
Grilled Cornish Hens
Heat the vegetable oil in a small saucepan over medium-high heat. Saute the onion, garlic and ginger until soft, about 3 minutes. Stir in the blueberries and cook for an additional 2 minutes. Add the cider vinegar, honey, molasses, ketchup, paprika, salt, pepper, cinnamon, Dijon mustard, nutmeg, celery seed, cayenne pepper, cloves and brown sugar. Bring to a boil. Reduce heat to low and simmer the sauce for 15 minutes. Puree the mixture with hand blender or stand blender. Strain the sauce back into a clean saucepan. Bring sauce back up to a simmer and cook a few minutes more. Let cool completely. Makes about 1 cup.
Preheat the barbecue or grill to low.
With kitchen shears, cut through the flesh and bone along both sides of the backbone. Cut from the tail end and completely remove the backbone. Open up the bird and place it on a cutting board, skin-side up. By pressing hard on the breastbone, flatten it and crush it. Brush lightly with oil. Season with salt and pepper.
Place the hens bone side down on the grill. Cover the barbecue and cook for 25 to 30 minutes. Turn the hens over and grill for 15 to 20 minutes more or until golden. Start brushing the hens with blueberry barbecue sauce. Turn the hens once more. Continue cooking and brushing with barbecue sauce for 10 to 15 minutes more, until the internal temperature reaches 175 degrees F. Let rest 5 minutes and serve. If there is extra sauce, bring back up to a boil and serve with the grilled Cornish hens.