What you will need:
1 tablespoon canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1-2 jalapenos, seeded and chopped
1/2 cup bourbon
2 cups fresh or frozen (not thawed) blueberries
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice
In the kitchen:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.
Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Tips: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.
Tips: if you want to reduce the lumps - give a quick wizz in a blender.
Recipe thanks to Eatingwell.com