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U.S. Highbush Blueberry Council

Tangy Blueberry and Onion Sauce for K - 12 Schools
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Ingredients

  • 2 lb 8 oz Blueberries, frozen OR 3 lb 2 oz Blueberries, fresh
  • 4 oz 1/2 cup Apple cider vinegar
  • 1 cup Sugar, granulated
  • 1 tsp Salt
  • 1 lb Red onions, diced
  • OPTIONAL: 1/2 tsp Cloves, ground

Instructions

For easy school foodservice printing, download this recipe as a PDF.

  1. Place vinegar, sugar and salt in a large sauce pan over medium high heat and stir until sugar is dissolved. Stir in blueberries and onions into the mixture. Heat to boil.
  2. Reduce heat to medium low and simmer,  stirring occasionally until the blueberries have mostly broken down and the sauce has thickened, 20 – 25 minutes.
  3. CCP:  Heat to 140⁰ F or higher.
  4. Remove from heat.
  5. OPTIONAL: Sprinkle ground cloves in and stir.
  6. CCP: Hold for hot service at 135⁰ F or higher.
  7. Portion with a level No. 30 (1 oz) scoop.

Number of servings (yield): 50 Servings: 1.5 quart, 2 oz

Nutrition

Per 1 oz serving:

Calories: 36

Saturated Fat: 0 g

Iron: .1 mg

Protein: .3 g

Cholesterol: 0 mg

Calcium: 3.8 mg

Carbohydrates: 8.9 g

Vitamin A: 16 IU

Sodium: 1 mg

Total Fat: .1 g

Vitamin C: 3.3 mg

Dietary Fiber: .8 g

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