Place all of the ingredients in the crock pot on high for 3 hours.

If you would like your sauce without chunks use a blender or animmersion blender to puree. Otherwise, use a potato masher or the back of a fork to make sure all the blueberries are mashed.

Return to, or leave in crockpot for another 30 minutes with the lid off.

Place in jars and refrigerate until ready to serve.

You can use a hot water method to can this syrup to make it shelf stable. For more info see here.