Instructions: Heat oil in large, heavy-bottomed saucepan over medium-low. Add onion and cook until translucent, about 8 to 10 minutes. Stir often and adjust heat if necessary so onions do not brown. Add garlic and ginger; cook 2 minutes. Add remaining ingredients and stir well. Increase heat to medium and cook until mixture starts to simmer. Reduce heat to low and keep simmering for 30 minutes; then remove from heat.

Allow blueberry mixture to cool slightly; then puree in blender or food processor. Return puree to saucepan and bring to brisk simmer. Cook until thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cool.

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