Ingredient Checklist

• 1 tablespoon canola oil
• 1 small red onion, chopped
• 4 cloves garlic, chopped
• 1-2 jalapenos, seeded and chopped
• ½ cup bourbon
• 2 cups fresh or frozen (not thawed) blueberries
• ½ cup ketchup
  
• ⅓ cup cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• ⅛ teaspoon ground allspice

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.

 

Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.