Blueberry Ketchup
Here's an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it's terrific as a glaze on grilled salmon or served alongside barbecued chicken.
From EatingWell: June/July 2005
Yield: 3 cups
Active Time: 15 minutes
Total Time: 4 3/4 hours (including 4 hours chilling time)
Ingredients
- 2 1/2 cups fresh blueberries
- 1 medium shallot, minced (about 2 tablespoons)
- 1 1/4 cups sugar
- 1/2 cup red-wine vinegar
- 2 tablespoons minced fresh ginger
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
- Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.
- Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.
- To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition Per tablespoon:
25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 13 mg sodium; 9 mg potassium.
Nutrition Bonus: Blueberries are a good source of the phytochemicals anthocyanidins and ellagic acid.
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit
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