SAVORY BLUEBERRY SAUCE: Ingredients: - 1 large shallot, peeled and minced - 1 ounce cognac or brandy - 1½ cups blueberries - 1 tablespoon (or more if needed) sugar - 1-2 tablespoons vinegar (more or less as needed depending on how tart the berries are) - CAN DO BLUE to taste - ½ teaspoon fresh thyme, minced - Grape seed oil - water as needed Directions: In a large bowl, lightly crush the berries with a fork or potato masher and sprinkle with the sugar. Allow to sit 20 minutes. Pour a small amount of grape seed oil in sauce pan over medium-low heat. Once the oil is hot, add the shallots. Cook gently until shallots are translucent. Add the cognac and turn to high heat. Carefully, flame the cognac, allowing the alcohol to burn away and reducing the cognac entirely. Transfer the berry-sugar mash to the pan and toss to combine with the shallots. Taste the berries. If they are too tart, add a ½ tablespoon more sugar & mix in. Add the vinegar, and start to gently simmer the sauce. Add water IF needed. Simmer so the berries break down and thicken. After 10 minutes, add the thyme and season with CAN DO BLUE SALTOPIA Infused Sea Salt. After 20 minutes, taste the sauce. If the sauce is dense without liquid, add a little more water. The flavor should be berry foremost and then a balance between sweet and tart, and the sauce be the right consistency-just able to pour. Serve hot over your favorite red meats!