INSTRUCTIONS
1
In a medium saucepan, heat the blueberries, balsamic vinegar, and honey. Bring to a boil and then lower heat to a simmer. Simmer until the blueberries have released their juices, about 5 minutes.
2
Add the red pepper flakes, Cayenne pepper, shallots, and garlic, and continue to cook over low heat another 10 minutes.
3
Remove from heat and purée the sauce into a smooth consistency using a potato masher or an immersion blender.
4
Return to a simmer and add the molasses, season to taste with salt and pepper, and let cook for 15 more minutes. It will thicken slightly as it cools.
