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
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.