Ingredients for 6 servings:
1. 4 tablespoons cornstarch
2. 4 tablespoons water
3. 1/2 cup blueberries, more if needed (if using frozen, thaw first)
4. 1/4 cup whole blueberries (no need to thaw, if using frozen)
5. 1/2 cup port wine
6. 1 tablespoon chopped shallot
7. 2 tablespoons white sugar
8. 6 tablespoons prepared Dijon mustard
9. 2 tablespoons prepared whole grain mustard
10. 1 tablespoon yellow mustard seeds
11. 1 tablespoon white wine

Directions:
1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
2. Whisk together the cornstarch and water; set aside.
3. Press the half-cup of blueberries through a sieve– you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
5. Over medium-high heat, bring to a simmer, then let it cool.
6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

Enjoy your meal!