Ingredients

1 medium yellow onion, finely diced

1/2 tablespoon canola oil

2 cups fresh blueberries

1/2 cup ketchup

1/2 cup Pinot Noir

1/4 cup balsamic vinegar

1/4 cup light brown sugar

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Dash of celery salt

Directions:

Saute’ the onions in the canola oil over medium heat until clear and soft, about 5 minutes. Add the blueberries, ketchup, pinot noir, balsamic vinegar, brown sugar, salt, cayenne pepper and celery salt. Mix and bring to a boil. Reduce heat to low and simmer about 30 minutes to cook the blueberries and reduce. Leave the sauce with whole blueberries or puree for a thicker and smoother sauce. Serve on your favorite grilled fish, meats, veggies and even fruit, try it on grilled pineapple or watermelon.r