Categories: BBQ Sauce, Blueberries, Slow Cooker

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, smashed
• 1/4 cup zinfandel
• 1/3 cup cider vinegar
• 2 1/2 pints fresh blueberries
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 lemon, juice of
• red pepper flakes (large pinch or to taste)
• chili powder (large pinch or to taste)
• salt
• fresh ground black pepper

Directions

1. In a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.

2. Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.

3. Transfer mixture to a slow cooker and add in the remaining ingredients.

4. Cover and cook on LOW for 6-8 hours or until thick.

5. If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.

6. Puree with a hand held immersion blender (or transfer to a food processor and process until smooth).

7. Season with salt and pepper to taste.

8. Let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.

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