Heat the oil in a heavy pot over medium heat. Stir in the chopped red onion, cooking until tender and starting to brown.
Finely chop the jalapeno
Add the garlic and jalapeno to the onion, stirring, until fragrant.
Measure the craft liquor and add to the pot.
Increase the heat to high; bring the mixture to a boil. Cook until most of the liquid has evaporated.
Stir in the wild blueberries, ketchup, vinegar, molasses, and allspice.
Return the mixture to a simmer, and cook, stirring, until the mixture has thickened.
Puree the mixture with an immersion blender or in a blender.
Pour into a jar and store in the refrigerator.