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A serving of up to about 1/4 cup of pomegranate arils is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid pomegranate arils, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of pomegranate juice is low in FODMAPs. This recipe contains only about a very small amount per serving, making it likely Low FODMAP. If you prefer to always avoid pomegranate juice, please tap it and change its rating to Red.
Combine the blueberries, pomegranate juice, honey, apple cider vinegar, ginger, turmeric, cinnamon, black pepper, and salt in a medium saucepan over medium heat. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and cook, stirring occasionally, until the blueberries have burst and the liquid has reduced to a thick, jammy consistency that coats the back of a spoon, about 18–22 minutes. Watch the heat toward the end — the sugars can scorch quickly once the liquid reduces.
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