Serve with pork tenderloin topped with a mustard sauce.

2 cups fresh or frozen blueberries 1/4 cup minced shallot 2 Tbsp. grated fresh ginger root 1 Tbsp. ground cinnamon 2 Tsp. ground ginger 1/3 cup apple cider vinegar 1/2 cup brown sugar 1/2 cup dried cranberries 2 Tbsp. cornstarch

Combine all ingredients except cornstarch and bring to a boil in a heavy saucepan. Reduce heat and cook until most of the liquid is evaporated, but there is still enough liquid to dissolve the cornstarch.