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Blueberry Mustard

Updated: Jun 23, 2020


2 tablespoon butter

6 cloves garlic, minced

1/2 red onion, chopped

3 cups fresh blueberries

1/2 cup red wine

2 tablespoon sugar, I use Lakanto sweetner

6 tablespoons dijon mustard, I use Grey Poupon Dijon Mustard


In a small saucepan heat your butter over medium heat.

Add garlic and onion, cook and stir for about 3/4 minutes. Stir in the blueberries, wine and sugar. Bring to a boil, reduce heat and simmer uncovered for about 8/10 minutes.

Remove from heat and mash berries lightly with a fork. Put the pot back on heat and simmer for 3/4 minutes until the sauce has thickened.

Remove from heat and stir in the mustard and place in the fridge too cool.

You can store this in the fridge for about 7/10 days.

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