• 1 tablespoon olive oil
  • 1 cup chopped onion 100 grams
  • 1 tablespoon chopped fresh garlic
  • 3 pounds wild blueberries
  • 3 tablespoons apple cider vinegar*
  • 3 tablespoons brown sugar
  • 1 tablespoon ground mustard flour
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups unsweetened applesauce
  • 1 teaspoon ground black pepper
  1. In a heavy pot, heat the olive oil. Add the chopped onion and garlic and cook until transparent.
  2. Add the blueberries to the onion mixture, cover, and cook until the blueberries soften, about 10 minutes.
  3. Remove the lid and mash the blueberries.
  4. Add the apple cider vinegar, brown sugar, ground mustard, Worcestershire sauce, and unsweetened applesauce. Cook for five more minutes.
  5. Puree the mixture with an immersion blender or pour the mixture into a blender and puree in batches.
  6. Season to taste with sea salt and fresh pepper. Store in the refrigerator.
Recipe Notes

Makes about 4 cups dipping sauce.

Nutritional analysis per 2 ounce serving: 34 calories, .3 grams protein, 7.3 grams carbohydrates, 7.7 mg. sodium, 1.3 grams fiber.

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