Ingredients
3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
1/4 c. sherry vinegar
1/4 c. ketchup
3 tbsp. dijon mustard
1/4 c. orange juice
1/4 c. molasses
1/2 tsp. dried thyme
2 c. fresh or frozen blueberries
1/4 tsp. dried sage, crumbled
salt & ground pepper to taste
Preparation
Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble. Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy. Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth
