This zesty sauce is super easy—stir, simmer and sauce it up! Lacquer it over everything from grilled chicken to salmon to pork ribs. Or serve it alongside your favorite roast, stir it into vinaigrette or smear on a turkey sandwich

Makes about 4 cups

1 tablespoon vegetable oil
1 red onion, chopped
3 cloves garlic, minced
1 poblano or jalapeño pepper, chopped
1 tablespoon grated ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground chile
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup bourbon or other whisky
3 cups blueberries, fresh or frozen
1 cup apple cider vinegar
½ cup ketchup
½ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic, poblano, ginger, coriander, cumin, ground chile, cinnamon and cloves and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, vinegar, ketchup, brown sugar, Worcestershire sauce and molasses; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper to taste. Let the sauce cool slightly then transfer to a blender or food processor and purée until smooth.

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