each dry red wine, cranberry juice, honey and red wine vinegar
In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min. Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min. Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min. Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.
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