Blueberry ketchup

Yield: 3 cups

Measure Ingredient
2 tablespoons Vegetable Oil
1 large Garlic Clove; Crushed
1 tablespoon Mince Fresh Ginger
1 medium Onion; Finely Chopped
2 pints Blueberries
1 cup Fresh Tomato; Peeled, Seeded And Chopped
2 larges Purple Plums, Pitted And Chopped
¼ 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 Chili 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

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, chili 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 into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze. From: The Food Column Of The Denver Post Magazine Section 07-31-94 Posted by: Rich Harper

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