MAKES: 3 cups (720 ml) | PREP TIME: 10 minutes | COOK TIME: 40 to 55 minutes
½ tablespoon bacon fat or coconut oil
½ medium sweet onion, diced
1½ tablespoons Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon ground cinnamon
¼ teaspoon coarse sea salt
juice of 1 lemon
1 cup (240 ml) chicken broth
¼ cup (60 ml) organic honey
1 (6-ounce/170-gram) jar or can tomato paste
12 ounces (340 grams) fresh or frozen blueberries, divided
- In a medium saucepan, heat the bacon fat over medium heat. Add the onion and sauté until soft and translucent, about 8 minutes, stirring often. Add the mustard, vinegar, cinnamon, and salt and sauté for 30 seconds.
- Add the lemon juice, chicken broth, honey, and tomato paste and whisk together until smooth. Add half of the blueberries and remove the pan from the heat. Use an immersion blender to puree the sauce, or puree it in batches in a blender.
- Put the sauce back over medium heat and stir in the remaining blueberries. Bring to a light boil, then reduce to a simmer and slightly cover with a lid. Simmer for 30 to 45 minutes to allow the flavors to meld. Let cool before using or bottling. Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.