• 2 tbsp vegetable oil (30 ml)
• 1 x small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp minced fresh ginger (5 ml)
• 2 cups wild blueberries, lightly mashed (500 ml)
• � cup cider vinegar (125 ml)
• � cup honey (125 ml)
• 1 tbsp molasses (15 ml)
• 1 tbsp ketchup (15 ml)
• 1 tsp paprika (5 ml)
• coarse salt and freshly cracked black pepper, to taste
• � tsp ground cinnamon (2 ml)
• � tsp Dijon mustard (2 ml)
• � tsp ground nutmeg (1 ml)
• � tsp celery seed (1 ml)
• � tsp cayenne pepper, or to taste (1 ml)
• 1/8 tsp ground cloves (0.5 ml)
• 2 tbsp brown sugar (30 ml)

Add the cider vinegar, honey, molasses, ketchup, paprika, salt, pepper, cinnamon, Dijon mustard, nutmeg, celery seed, cayenne pepper, cloves and brown sugar. Bring to a boil. Reduce heat to low and simmer the sauce for 15 minutes.

Puree the mixture with hand blender or stand blender. Strain the sauce back into a clean saucepan. Bring sauce back up to a simmer and cook a few minutes more. Let cool completely. Makes about 1 cup.