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  • Blueberry Ketchup

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    Blueberry Ketchup
    Servings: 3
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Vegetable Oil
    • 1 lrg Garlic Clove, Crushed
    • 1 Tbsp. Mince Fresh Ginger
    • 1 med Onion, Finely Minced
    • 2 pt Blueberries
    • 1 c. Fresh Tomato, Peeled, Seeded And Minced
    • 2 lrg Purple Plums, Pitted And Minced
    • 1/4 c. Dark Brown Sugar, Firmly Packed
    • 1 Tbsp. Blueberry Or possibly Raspberry Vinegar
    • 1 Tbsp. Fresh Lemon Juice Zest Of 1 Lemon, Cut Into Julienne Strips
    • 1 med Dry Chili Pepper, Crumbled
    • 1 tsp Grnd Cinnamon
    • 1 tsp Grnd Cardamom
    • 1 tsp Grnd Coriander
    • 1 tsp Salt
    • 1 tsp Freshly Grnd Mixed Peppercorns, White, Green Red And Black

    Directions

    1. Heat the oil in a heavy-bottomed saucepan (two qt or possibly larger). Add in the garlic and ginger and cook over low heat for two min. Add in the onion and cook till soft and transparent, stirring often. Add in the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well. Cook over medium heat till the mix begins to simmer. Reduce the heat and keep simmering gently for 30 min. Remove from the heat. Let the mix cold slightly, then puree in a food processor or possibly blender.
    2. Return the puree to the pan and heat, bringing the mix to a simmer. Cook till thick, about 1 hour. Pour into two sterile pint jars or possibly containers. Cover and let cold. Store in the refrigerator for up to four weeks or possibly freeze.

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