1. In a medium, non-stick saucepan, sauté the shallot and garlic with the
2. Add the blueberries then the sugar, spices and lemon rind. Bring the mixture
to a boil, then add the vinegar and reduce heat. Continue to cook until the mixture
3. Serve warm accompanied by cheese and bread or place into a medium jar and refrigerate
for up to a month.