Ingredients

• 396 g Tree Top Blackberry Puree, SS SDLS, #307018
• 50 g sugar
• 18.80 g cornstarch
• 68 g catsup
• 118.50 g water
• 29.40 g cider vinegar
• 13.80 g brown sugar
• 9.50 g onion powder
• 1.30 g garlic salt
• Pinch cayenne

Directions

Blend sugar and cornstarch in small saucepan; add puree.  Cook and stir until sugar is dissolved.

Place all ingredients in a medium saucepan over high heat and bring to a boil.  Reduce heat and simmer 5 minutes.  Let cool and store in refrigerator of up to 2 weeks.

Makes about 2 cups.