From: Executive Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. 1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed 1 carrot, peeled and diced 1 parsnip, peeled and diced 1 cup bourbon ½ cup cider vinegar ¼ cup brown sugar 1 cup apple cider 16 oz. ketchup ½ cup molasses 2 cups chicken stock 1 ancho chili, seeded 1 cinnamon stick 3 bay leaves 2 sprigs thyme 1 bunch parsley In thick-bottom sauce pan, add carrot, parsnip and onions. Slowly ...

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