Go Back


Cheryl Wixson


  • 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


  • In a heavy pot, heat the olive oil. Add the chopped onion and garlic and cook until transparent.
  • Add the blueberries to the onion mixture, cover, and cook until the blueberries soften, about 10 minutes.
  • Remove the lid and mash the blueberries.
  • Add the apple cider vinegar, brown sugar, ground mustard, Worcestershire sauce, and unsweetened applesauce. Cook for five more minutes.
  • Puree the mixture with an immersion blender or pour the mixture into a blender and puree in batches.
  • Season to taste with sea salt and fresh pepper. Store in the refrigerator.


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.