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 brown over medium heat. Season with salt and pepper. Add bourbon and reduce liquid by half.

Add the remaining ingredients and simmer one hour, stirring frequently. Remove cinnamon stick and bay leaves.

Allow to cool to room temperature and blend until smooth. Pass through strainer and reserve.