Combine 1 cup hot coffee in a small bowl with dried ancho chili pepper to reconstitute. The pepper will start to moisten, almost to the point of disintegrating. Submerge with a fork, making sure all areas of the pepper are soggy. Remove pepper from coffee (reserving liquid) to a cutting board. Cut off the stem and then coarsely dice, removing at least 1/2 of the seeds. Seeds = heat. Want less heat? Remove more seeds or vice versa. Place in a large food processor.
Coat a small frying pan with cooking spray, heat to medium and add onions. Saute until opaque and soft. Remove from range and combine to chipotle chili in the food processor.
Add blueberries, dried cranberries, garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution. Pulse until it forms a fine, grainy puree.
In the top portion of a double boiler combine cinnamon through red cooking wine. Stir well. Slowly pour in fruit puree mixture. Due to my double boiler being small I initially only combined half of the puree mixture and half of the ketchup-spice mixture. I set the other half aside in an airtight container and froze it. I will pick up with the simmering when I choose to use it the next time.
Simmer for 1-2 hours over low heat, stir frequently. The edges will get syrupy, scrap off and re-combine to mixture.
Use immediately or freeze.
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