Wild Blueberry Dipping Sauce
Use this savory sauce instead of ketchup, and as a base for many other delicious wild blueberry recipes. Makes about 1.33 cups
  • 1tsp. olive oil
  • 1/3cup chopped onion
  • 1 garlic clovefinely chopped
  • 1lb. Maine wild blueberries
  • 1Tbsp. apple cider vinegar
  • 1Tbsp. brown sugar
  • 1tsp. ground mustard flour
  • 1tsp. Worcestershire sauce
  • ½cup unsweetened applesauce
  • ¼ tsp. ground black pepper
  1. 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 fruit softens, about 10 minutes.
  2. 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.
  3. 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.
Recipe Notes

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

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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