Updated: Jun 23
2 tablespoon butter
6 cloves garlic, minced
1/2 red onion, chopped
3 cups fresh blueberries
1/2 cup red wine
2 tablespoon sugar, I use Lakanto sweetner
6 tablespoons dijon mustard, I use Grey Poupon Dijon Mustard
In a small saucepan heat your butter over medium heat.
Add garlic and onion, cook and stir for about 3/4 minutes. Stir in the blueberries, wine and sugar. Bring to a boil, reduce heat and simmer uncovered for about 8/10 minutes.
Remove from heat and mash berries lightly with a fork. Put the pot back on heat and simmer for 3/4 minutes until the sauce has thickened.
Remove from heat and stir in the mustard and place in the fridge too cool.
You can store this in the fridge for about 7/10 days.