Blueberry Steak Sauce (Fileno Al Mirtilio)

• 3 tbsp. butter or margarine
• 2 small shallots (or 1 medium), finely chopped
• 2 tbsp. flour
• 1/4 c. sherry vinegar
• 1/4 c. ketchup
• 3 tbsp. dijon mustard
• 1/4 c. orange juice
• 1/4 c. molasses
• 1/2 tsp. dried thyme
• 2 c. fresh or frozen blueberries
• 1/4 tsp. dried sage, crumbled
• salt & ground pepper to taste

1. Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.
2. Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.
3. Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth

butter, shallots, flour, sherry vinegar, ketchup, dijon mustard, orange juice, molasses, thyme, blueberries, sage, salt

Taken from www.epicurious.com/recipes/member/views/blueberry-steak-sauce-fileno-al-mirtilio-50156320 (may not work)