2 Tbsp. (30 ml) olive oil
1 large shallot, minced
2 cloves garlic, minced
3 cups (750 ml) blueberries, stemmed, rinsed & dried (you can use frozen berries but cook sauce a few minutes longer)
3 Tbsp. (45 ml) light brown sugar
3 Tbsp. (45 ml) water
½ cup (125 ml) dry red wine
Warm olive oil in a large saucepan over medium-high heat. Sautee shallot and garlic until softened; don’t brown. Add blueberries, brown sugar and water; stir well, then let mixture cook for about 5 minutes, breaking up berries with fork.
Add wine and bring to boil; let boil for half a minute or so, then reduce heat to low and let mixture simmer until thick. Set aside.