Farmer's Market: Fileno al Mirtilio/Blueberry Steak Sauce from Alyssa

Recipe
3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ cup sherry vinegar
¼ cup ketchup
3 tbsp. dijon mustard
¼ cup orange juice
¼ cup molasses
½ tsp. dried thyme
2 cups fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt & ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and sauté 3-4 minutes, until shallots are translucent, but not browned.
Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.
Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine.
Add blueberries and stir to combine.
Increasing head to medium-high, bring to a boil.
Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.
Season with salt and pepper to taste.
Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.
Based on original dish from Acqua al Due in Florence