Updated: Jun 23
5 cups fresh blueberries
1 cup brown sugar, I use Lakanto
2 tablespoons lemon juice
2/3 cup red wine vinegar
1 cup ketchup, sugar free
1 teaspoon sea salt
1/2 teaspoon crushed black pepper
In a large saucepan combine 4 cups of blueberries, brown sugar, lemon juice, vinegar, sea salt & pepper. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer uncovered for 15/20 minutes or until slightly thickened. You will need to stir occasionally. Remove from heat and cool.
Transfer everything from the saucepan into a blender and puree until smooth. Let cool for 5/10 minute in the blender then add in the rest of the blueberries and ketchup and blend for another 2/3 minutes.
This will store perfectly in the fridge for up to two weeks.