Poogan’s Porch Blueberry Texas Pete Sauce

  • Serves

    makes About 2 Cups


Executive chef Daniel Doyle spoons this spicy, voluptuous sauce over crisp-fried chicken and waffles at Charleston, South Carolina's hip Queen Street eatery Poogan's Porch.


  • 1 cup maple syrup
  • 12 cup hot sauce, preferably Texas Pete
  • 2 tbsp. packed light brown sugar
  • 2 tbsp. roughly chopped rosemary
  • 3 juniper berries
  • 1 bay leaf
  • 1 pint fresh blueberries


Step 1

Bring syrup, hot sauce, sugar, rosemary, juniper berries, and bay leaf to a simmer in a 1-qt. saucepan over medium heat; cook, stirring occasionally, until syrup is slightly reduced, 15-20 minutes. Strain syrup, discarding solids, into a blender and let cool slightly. Add blueberries; purée until smooth.

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