Marybeth's Blueberry Balsamic Sauce
- 1 small onion (½ cup) finely chopped
- 3 tablespoons butter
- ½ jar Blueberry Bourbon Conserve (4 ounces)
- 6 tablespoons white vinegar
- 3 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
Saute onion in butter until onion is golden. Add remaining ingredients. Bring to a boil; boil one minute, or until slightly reduced. Pour sauce over grilled chicken or pork tenderloin slices.
Note: For a spicy version you can use Jalapeno Pepper jelly instead of the Blueberry Bourbon!
