8 oz blueberry jam
1/4 cup balsamic vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (lke Heinz)
1/4 cup rye or bourbon
1/3 cup chopped onion
2 cloves garlic
2 tablespoons dark brown sugar (optional)
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon ancho pepper
1/4 teaspoon allspice
freshly ground black pepper
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.
As you probably have noticed, I did a lot of jam making over the year. Now we are getting into prime jam making season again and I still have a lot of jars left. I need those jars emptied (so I can fill them again!) so I’ve been trying to use jam in new ways. This one is one of my favorites. It was quick to make and the jam gave the sauce a fruity yet not too sweet flavor. It was especially good on pork.