Blueberry Ghost Pepper Hot Sauce

I grew 1 (ONE) Ghost Pepper plant this year in my garden, and I don't know what happened, but I've pulled at least 30 ripe peppers off of it so far and will be pulling the last 50 or so off this weekend. I've chopped and vacuum sealed, I've made and canned salsa, and I've brought them to work. I wanted to find a hot sauce recipe to use up a bunch of them, so -
Disclaimer #2: I found a version of this recipe off of Reddit, and modified it slightly. I won't claim it as my original and will be more than happy to credit the original recipe to the author if you'd like.

Blueberry Ghost Pepper Hot Sauce
Ingredients:
-6 Ghost Peppers (coarsely chopped with seeds)
-1 cup blueberries
-Juice of one large orange (5 tablespoons)
-Juice of half a lime (1 tablespoon)
-¼ cup honey
-½ teaspoon salt
-½ teaspoon cinnamon
-½ cup white rice wine vinegar
-1 green onion (scallion)

Directions:
Put all ingredients into a saucepan. Heat on medium, stirring occasionally.
Once simmering, continue stirring occasionally (no boiling, please!) for around 20 minutes.
Remove from heat, let cool.
Pour into blender, blend, bottle.

The recipe above filled three 5 oz hot sauce bottles.
Cooling is important: No Bueno when 200-degree purple hot sauce blows the lid off of your blender (didn't happen to me, but...)

In the past month, I've gone through one of the bottles at home, and we have started up on bottle #2 at work. Not as hot as I expected, the fruitiness of the blueberries, orange, along with the acid of the vinegar really balances things out. When I make it again this weekend, I will find a way to strain it a bit, as the blueberry skins didn't break up as much as I would like and tend to get caught in the shaker portion of the bottles.