Recipe courtesy of Matthew Nagan
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2 hr 40 min
40 min
9 cups


Spice Mix:


For the puree: Put the ancho chile in the hot coffee in a small bowl and let stand until the chile softens.

Combine the blueberries, cranberries, garlic, chipotle chile, onion and the coffee with the ancho chile in a blender and blend until smooth.

For the spice mix: Add the ketchup, brown sugar, coffee, wine, mustard, black pepper and cinnamon to a bowl.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.

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