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From the North Grove Kitchen: Nathaniel's Blueberry Sweet & Sour Sauce

Updated: Feb 12

The North Grove's Sous Chef Nathaniel prepared this original Blueberry Sweet & Sour Sauce for a recent Community Lunch. He used blueberry jam made during our monthly Food Skills program, Primrose Preserves, but any jam will do. Try this sauce on meatballs, chicken, or tofu!

Makes: 9 servings, 1/2 cup each (1 litre of sauce)


  • Medium or large saucepot  

  • Hand/stick blender 



  • 1 cup Blueberry Jam (any jam is fine)

  • 1/2 cup Lemon juice

  • 2 cups Tomato soup

  • 1/2 cup Pineapple juice (orange juice can be substituted)

  • 1 tsp Sesame oil

  • 1 tbsp Soy sauce  

  • 1 tbsp Ginger minced (powder is fine)

  • 1 tsp Paprika

  • 1 tsp Pepper

  • 2 tbsp Butter or Margarine

  • 1 tbsp Brown sugar (for the end)

  • 1/2 tsp Salt (for the end)

  • 1 tbsp Cornstarch added to ½ cup water



  1. Add ginger, garlic, and spices to pot on medium-low heat with butter or margarine for 2-3 minutes.  

  2. Add tomato soup, followed by other wet ingredients.  

  3. Use hand blender to fully combine and smooth out sauce (med heat). Taste mixture. Add brown sugar/salt as needed.

  4. Use cornstarch mixture to thicken sauce to your liking. Add small amounts at a time and stir. 

  5. Hand blend again. Let sit on low heat for 5-6 minutes to allow flavours to come together.  

  6. Serve with meatballs, chicken, tofu, or whatever you like.  

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at


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