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.
Recipe courtesy of Matthew Nagan, owner at Schellville Grill, Sonoma, CA
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