Blueberry Barbeque Sauce

Chef Ross Midgley

Serve with: Private Reserve Merlot

• 3 cups frozen blueberries
• 3 cups ketchup
• 1/3 cup bourbon
• 2 tbsp shallots, brunoised
• 3 tbsp Dijon mustard
• 2 tbsp tabasco
• 2 tbsp Worcestershire sauce
• 2 tsp garlic purée
• 2 tsp smoked paprika
• 1 cup maple syrup
• ½ tsp nutmeg, ground
• 1 tsp cinnamon

Combine and cook over low heat for 2 hours. Purée and adjust acidity with sherry vinegar. Cool slightly and stir in ¼ cup chopped fresh rosemary.