Be the first to This savory condiment combines garlic, onion, blueberries, tomato, plums, chile pepper and spices for a ketchup you'll want to keep on hand. Blueberries rank as the number one fruit provider of antioxidants. They are also high in iron.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 2 Tablespoons vegetable oil
- 1 large garlic clove, crushed
- 1 Tablespoon minced fresh ginger
- 1 medium onion, finely chopped
- 2 pints blueberries
- 1 cup fresh tomato, peeled, seeded and chopped
- 2 large purple plums, pitted and chopped
- 1/4 cup dark brown sugar, firmly packed
- 1 Tablespoon blueberry or raspberry vinegar
- 1 Tablespoon fresh lemon juice
- zest of 1 lemon, cut into julienne strips
- 1 medium dried chile pepper, crumbled
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground mixed peppercorns - white, green, red and black
Preparation:
Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chile pepper, spices, salt, and pepper, stirring well.
Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes.
Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender.
Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour.
Pour blueberry ketchup into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.
Yield: About 3 cups
Recipe Source: The Denver Post Magazine, 07-31-94
Used with permission
Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes.
Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender.
Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour.
Pour blueberry ketchup into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.
Yield: About 3 cups
Recipe Source: The Denver Post Magazine, 07-31-94
Used with permission
