Berry Barbecue Sauce

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Inspired by the recipe from NomNomPaleo: Smashed Steak Skewers with Cherry BBQ Sauce
I used blueberries because I didn't have cherries
This sauce is great on flap steak
2 teaspoons butter
½ cup shallot or onion, minced
1 garlic clove, minced
1 (1-inch) ginger root, peeled and finely grated (I use a Microplane)
2 tablespoons spicy tomato sauce (I like el pato)
¼ cup coconut aminos, (or soy sauce)
1/8 cup balsamic vinegar
¼ cup apple juice
1/2 tsp dried tarragon
1/4 tsp cinnamon
10 - 12 ounces frozen berries, roughly chopped (confirmed: blueberries work well!)
Kosher salt, to taste
Freshly ground pepper, to taste

In a medium saucepan over medium heat sautee shallots in butter until translucent, add grated ginger. In seperate bowl combine coconut aminos, tomato sauce, vinegar, apple juice, cinnamon, and dried tarragon. When ginger is fragrant, add rest of liquid ingredients. Add berries of choice. Bring to boil, reduce heat and simmer stirring occasionially, and squishing berries. Once most of the berries are perced taste test and adjust previous ingredients accordingly. Puree in blender or use a stick blender in pot. Taste test again, add salt and pepper and anything else it needs, to taste. Chill or serve now. We liked it better hot. This works very well on flap steak.