Blueberry Root Beer Brine

By | September 5th, 2017


2 cups water, boiling
2 cups frozen blueberries, defrosted 1/4 cup kosher salt
1 Tbsp black pepper, ground
1 Tbsp garlic, granulated
2 Tbsp dark brown sugar
2 cups ketchup
1/4 cup dark balsamic vinegar
1 tsp cinnamon
1 tsp allspice
1 tsp juniper berries
2 12oz cans root beer, alcoholic
1 cup dried blueberries


  • In a large 2-3 gallon stock pot, bring the water to a boil and turn off.
  • Add the blueberries, seasonings, ketchup, vinegar, spices and root beer. Mix well to combine.
  • Using an immersion blender, blend the mixture for 2 minutes.
  • Set aside 2 cups of brine mixture for finishing sauce. Pour rest of the mixture into stock pot.
  • Prepare your protein for the brine.
  • Add protein to the brine and make sure it is completely covered.
  • Brine for approximately 45 minutes per pound of protein.
  • Remove from the brine when done. Do not rinse. Cook as desired.
  • Finished Sauce Instructions: In a small sauce pan, add the 2 cups of reserved brine. Add 1 cup of dried blueberries. Over medium heat, reduce this mixture until thick like a barbecue sauce, approximately 5-8 minutes. Remove from heat and cool. Use as the finishing barbecue sauce on protein.


  • Brine mixture will brine 10-15 pounds of beef, pork or chicken.
  • Brine should be used one time and then discarded. Do not reuse.
  • Brine will work with non-alcoholic root beer, if desired.

Recipe courtesy of U.S. Highbush Blueberry Council

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