1/2 cup of brown sugar
1 cup of pureed tomatoes from Riverbank Farm
1/4 cup of balsamic Vinegar
1/4 cup of red wine vinegar
1 small onion, diced, from Riverbank Farm
I tablespoon of coffee from ISLE coffee
1 tablespoon of smoked paprika
1 cup of dark beer from New Park Brewery
1 tsp of cayenne pepper
3 pints of blueberries from Woodland Farm
In a heavy bottomed sauce pan, combine all these ingredientes and bring to a boil. Reduce to a simmer and cook for 2 hours over medium low heat, stirring every so often. Blend in a blender. Store in an airtight container in the fridge for 3 weeks.
