BLUEBERRY BARBECUE SAUCE

Ingredients

Start to finish: 1 hour, 30 minutes. Makes about 4 cups

2 tablespoons olive oil

1 large red onion, finely diced

1 shallot, minced

3 cloves garlic

3 ½ cups fresh or frozen blueberries

1 large apple, diced

1 tablespoon grated fresh ginger

3 tablespoons Worcestershire sauce

½ cup strong black coffee

½ cup bourbon (or substitute apple juice)

1 cup ketchup

½ cup apple juice

¼ cup brown sugar

¼ cup maple syrup

½ cup balsamic vinegar

½ teaspoon black pepper

½ kosher salt

¼ teaspoon ground cumin

1 teaspoon chipotle powder (more or less to taste)

1 tablespoon smoked paprika

½ teaspoon cinnamon

Preparation

In a medium saucepan, heat oil and cook onion, shallot and garlic over medium low heat until softened, but not browned, about 5 minutes.

Add all remaining ingredients; stir well. Simmer over low heat for 45 to 60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the sauce begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender.

Store sauce in airtight container in the refrigerator for up to a week; freeze in airtight containers; or preserve in mason jars.