Ingredients:

  • 3 cups blueberries (fresh or frozen)
  • ½ cup ketchup (use low-FODMAP sugar-free ketchup if possible)
  • ½ cup Swerve Brown sugar substitute (or sweetener of choice)
  • ⅛ cup balsamic vinegar
  • 2 tablespoons lemon juice (fresh is best)
  • 1 teaspoon salt
  • 1 teaspoon ground ginger (or 1 inch fresh ginger, finely chopped)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon allspice
  • ¼ teaspoon chipotle powder (optional; substitute with regular chili powder or cayenne for heat)
  • 2 bay leaves

Instructions:

  1. In a medium saucepan, add all ingredients: blueberries, ketchup, sweetener, balsamic vinegar, lemon juice, salt, ginger, Worcestershire sauce, allspice, chipotle powder, and bay leaves.
  2. Cook the mixture over medium-low heat, partially covered, for 20 minutes until the blueberries are soft and mashable. Stir occasionally to avoid sticking.
  3. Remove the saucepan from heat and let the sauce cool for 10-20 minutes, allowing it to warm rather than hot.
  4. Remove bay leaves and transfer the mixture to a blender. Blend for about 5-10 seconds until the sauce is thick and smooth. For chunkier sauce, blend less.
  5. Transfer the sauce to a clean jar or airtight container and store in the refrigerator for up to 2 weeks. Alternatively, freeze for longer storage.