Blackberry Sweet and Sour Sauce

My Favorite “Food Lube”

For the last several months, I’ve had a few favorite foods. Being autistic, I refer to them as my “safe foods.”

One of the main foods I’ve taken to eating most days are homemade eggrolls.

The ingredients enclosed in the eggroll wrappers are always different. They are dependent upon seasonal vegetables and what meat I’m currently tolerating. But the sauce I dip them in is always the same.

When I don’t dip foods in a sauce, swallowing can be a hit or miss effort. Doctors have yet to give me a reason for my dysphagia, but making sure all my food is well lubricated is my first defense.

I developed this recipe when I fell in love with the various marionberry and blackberry jams offered by Johnson Berry Farms whose booth I frequent at the Olympia Farmers Market.

I use a local blackberry cider, but I imagine you could replace it with a non-alcoholic juice mixed with water. But I can’t vouch for what that would taste like.

Recipe:

Combine in saucepan and bring to a boil over medium-high heat:

1/2 cup blackberry cider

1 Tablespoon Ginger Juice

1/4 cup Rice Vinegar

1/3 cup brown sugar

3 Tablespoons of Blackberry Jam

2 Tablespoons of Liquid Aminos

Combine into a slurry:

2 Tablespoons Arrowroot Power

2 Tablespoons Water

When mixture in pan comes to a boil, gradually mix in the slurry.

Stirring occasionally, return to a boil.
Turn off the heat.
Sauce will continue to thicken as it cools.

Stir

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