Sauté shallots in a little olive oil and butter until golden and add 1/4 cup chicken broth. Reduce mixture until it begins to thicken and add 2T blueberry vinegar and reduce a little more. Add 1 cup fresh or frozen blueberries.
Put in oven at 350 for 20 mins until quite syrupy. Add a sprinkle of nutmet and salt and pepper.
Serve warm or cold.