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Blueberry Ketchup

(1 Votes)


  • 2 T vegetable oil
  • 1 lg garlic clove, crushed
  • 1 T mince fresh ginger
  • 1 onion, finely chopped
  • 2 pints blueberries
  • 1 c fresh tomato, peeled, seeded and chopped
  • 2 lg purple plums, pitted and chopped
  • 1/4 c dark brown sugar, firmly packed
  • 1 T blueberry or raspberry vinegar
  • 1 T fresh lemon juice
  • zest of 1 lemon, cut into julienne strips
  • 1 dried chili pepper, crumbled
  • 1 t ground cinnamon
  • 1 t ground cardamom
  • 1 t ground coriander
  • 1 t salt
  • 1 t freshly ground mixed peppercorns, white, green red and black

Yield: 3 cups. 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.

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