Blueberry Barbecue Sauce

2 teaspoons olive oil
1/4 cup minced onion
1 tablespoon minced fresh jalapeno chile, seeded
1/4 cup ketchup
1 tablespoon honey
1/4 teaspoon dry mustard
dash cayanne pepper
2 cups frozen or fresh blueberries
Salt and freshly ground pepper

1. Heat the oil in a nonreactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, honey, mustard and cayanne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.

2. Purée the sauce in a blender or food processor until smooth. Pass through a strainer and season salt and pepper. Serve at room temperature.

Yield: About 1-1/2 cups
Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
Make Ahead: The sauce can be refrigerated for up to one day.

Adapted by Patti Vincent