This sauce is fabulous over pork (loin, chops, ribs) and steaks. It has some heat, but you can leave out the jalapenos if desired. I made a couple batches and froze 1 cup amounts in glass containers once they were room temperature.
1) Heat oil in a large saucepan over medium heat.
2) Add onion and cook until tender and just starting to brown, 2 to 4 minutes. Can turn the heat down to med-low if the onion is browning to quickly. Stir occasionally
3) Add garlic and jalapeno (if using) and cook, stirring until fragrant, about 30 seconds.
4) Add bourbon, turn heat to high, and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
5) Add blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
6) Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.
7) Blend with an immersion blender until the consistency desired.
1 tablespoon canola oil
1 small red onion, chopped
4 garlic cloves, minced
1 or 2 jalapenos, seeded and chopped
1/2 cup Bourbon
2 cups fresh blueberries or 2 cups frozen blueberries (not thawed)
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice