Ingredients

• 1 dried ancho chile
• 1 cup brewed coffee, hot
• 1/2 cup fresh blueberries
• 1/2 cup dried cranberries
• 4 cloves garlic
• 1 chipotle chile
• 1/2 red onion, diced and sauteed
• 4 cups ketchup
• 1 cup brown sugar
• 1/2 cup brewed coffee
• 1/2 cup red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon

Instructions

1. For the puree: Put the ancho chile in the hot coffee in a small bowl and let stand until the chile softens.
2. Combine the blueberries, cranberries, garlic, chipotle chile, onion and the coffee with the ancho chile in a blender and blend until smooth.
3. For the spice mix: Add the ketchup, brown sugar, coffee, wine, mustard, black pepper and cinnamon to a bowl.
4. Add the puree to the spice mix. Whisk to combine. Set the bowl over a pot of simmering water. Simmer the sauce over low heat until thickened, about 2 hours, checking that the water is simmering throughout and adding more water when needed.