Yield: Approximately 3 cups
Combine all ingredients in a heavy-bottom sauce pan and heat on low until butter is melted. Whisk to incorporate.
Cover and cook 15 minutes over a low flame.
Let cool, transfer to a container with a tight fitting lid and store in the refrigerator for up to 2 weeks.
More About This Recipe
You can also use grape jelly instead of blueberry. For a more savory flavor, finely dice one onion and saute it in the butter before adding the other ingredients.