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Home / Seasonal Summer / Spiced Blueberry and Onion Sauce

Spiced Blueberry and Onion Sauce

Filed Under: Seasonal Summer, Tracklements Tagged With: Blueberries, Pomona Pectin

spiced blueberry and onion sauce 002

This recipe for home-canned Spiced Blueberry and Onion Sauce makes a truly, delicious, savoury fruit sauce.

European cooking used to have a lot more savoury fruit sauces like this (pre-1500s), so it’s a real blast from the past. A splodge of it really does go great on a dinner plate, and may just give cranberry sauce a bit of a long-overdue run for its money next Christmas.

The first year, you’ll make one tentative batch: the second year, you’ll be doubling and tripling the batch, for presents.

You can make this with sugar, or honey, or you can make it sugar-free.

Contents hide
  • 1 The recipe
  • 2 Spiced Blueberry and Onion Sauce
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular version with sugar and salt
    • 6.2 Sugar and salt-free version

The recipe

If you wish to adjust batch size, do the math first on paper.

Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Spiced Blueberry and Onion Sauce

Yield: 4 x quarter-litre (½ US pint) jars
Course Condiments
Cuisine American
Keyword Blueberries, Onions
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 4 x quarter-litre (½ US pint) jars
Calories 17kcal
Metric - US Customary

Ingredients

  • 700 g blueberries (About 5 cups. 1 ½ lbs)
  • 125 g onion (diced. ¾ cup, 4 ½ oz in weight)
  • 2 oranges (medium)
  • 175 ml white vinegar (5% or higher. ¾ cup, 6 oz)
  • 2 tablespoons ginger (freshly-grated)
  • ½ teaspoon salt
  • 1 teaspoon mustard seed
  • ¼ teaspoon cinnamon (ground)
  • ¼ teaspoon cloves (ground)
  • ¼ teaspoon cardamom (ground)
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons Pomona pectin
  • 200 g sugar (white. 1 cup / 8 oz. Other choices in Recipe Notes.)
  • 2 teaspoons calcium water
Metric - US Customary

Instructions

  • Get a large pot.
  • Add to it the washed blueberries (stems removed) and diced onion.
  • Wash the oranges. Zest them and add the zest to the pot. Juice them and add the juice to the pot.
  • Add to the pot everything from the vinegar down to and including pepper.
  • Bring to a boil, stirring constantly, then lower to a low simmer and let simmer uncovered for 15 minutes.
  • Put the lemon juice in a bowl.
  • Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  • After the 15 minutes, stir the calcium water into the pot mixture.
  • Stir in the lemon and pectin mixture. Bring back to a boil, if needed, and let boil for one minute.
  • Remove from heat.
  • Spoon into quarter-litre (½ US pint) jars.
  • Leave 1 cm (¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars for 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 17kcal | Carbohydrates: 3.9g | Protein: 0.3g | Fat: 0.1g | Sodium: 5mg | Fiber: 0.8g | Sugar: 2.5g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

What is the shelf life of home canned goods?

spiced blueberry & onion sauce 005

Recipe notes

  • You can dice the onion in the food processor with the pulse button, if you like.
  • For the ginger, you can just use 2 tablespoons of minced ginger from a tube or jar. You can also use 1 ½ teaspoons ground ginger instead.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use the same volume amount of granulated Splenda®, or 125 ml honey (½ cup / 4 oz), or 1 teaspoon of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia . For further sweetener choices (agave etc) contact Pomona directly.

Recipe source

Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 138.

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Nutrition information

Regular version with sugar and salt

Per 2 tablespoons:

  • 35 calories and 36 mg sodium

Spiced Blueberry and Onion Sauce Nutrition Regular

Sugar and salt-free version

Per 2 tablespoons:

  • 17 calories and 5 mg sodium.

Spiced Blueberry and Onion Sauce nutrition

* Nutrition info provided by https://caloriecount.about.com

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

spiced blueberry and onion sauce 001

Tagged With: Blueberries, Pomona Pectin

Filed Under: Seasonal Summer, Tracklements Tagged With: Blueberries, Pomona Pectin

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
3.89 from 9 votes (9 ratings without comment)

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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
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