Popular Recipes Blueberry Ketchup

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Blueberry Ketchup

"Wonderful twist on a condiment staple! We have tripled the recipe and then canned the ketchup; our desired consistency yielded five half-pint jars."

Ingredients :

• 1 tablespoon vegetable oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon celery seed
• 2 cups blueberries
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar

Instructions :

Prep : 10M	Cook : 24M	Ready in : 40M

• Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.
• Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.
• Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
• Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.

Notes :

• Aleppo pepper can be used in place of cayenne.
• Use 1 teaspoon ground ginger in place of the fresh if desired.

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