Sherry-Sherry Blueberry "Q" Sauce
1 large shallot, minced
¼ jalapeño, cored, seeded and diced
1 tablespoon olive oil
1 cup Holland House Sherry Cooking Wine
½ cup sherry vinegar
2 pints blueberries
½ cup champagne grapes (or other seedless grapes)
1 packed cup dark brown sugar
½ cup ketchup
¼ cup orange juice, preferably pulp free
1 tablespoon Worcestershire sauce
1 tablespoon honey mustard
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon coffee beans, ground
1 teaspoon ground chipotle chili pepper
1 teaspoon mustard seed
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
2 tablespoons cornstarch
Mince the large shallot and core and seed a jalapeño, dicing up just ¼ of the jalapeño for use (the rest can be refrigerated for a different recipe). Put 1 tablespoon olive oil in a medium pot and place on stove over medium heat. When you hear the olive oil "pop" -- about 1 minute -- add the minced shallot and jalapeño. Sauté for about 1 minute, stirring often to ensure the shallots do not get burned. Add the Holland House Sherry Cooking Wine and allow it to reduce by about half, simmer about 5 minutes.
From the list of ingredients, add ingredients from the Sherry Wine Vinegar to the Honey Mustard into the pot, stirring to incorporate.
While this is coming to a gentle boil, combine all of the dry spices from the coriander to the white pepper in medium bowl; add the cornstarch and stir well. Add this to the pot on the stove, stirring well to incorporate. Bring to a boil, then reduce heat to low heat and simmer 30 minutes for a thinner sauce, and up to one hour (recommended) for a thicker sauce. Remove from heat and cool to room temperature.
Transfer sauce to a blender/food processor and liquefy until smooth. Strain the sauce so that it does not have any coffee grounds or other bits and pieces in the sauce, and it comes out a smooth purple sauce. To give the sauce a very shiny appearance and extremely smooth texture, blend it again and strain it again (I highly recommend).