Blueberry Ketchup

4.5 (16)
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.

Yield: 3 cups
Active Time: 15
Total Time: 285

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.

Tips & Notes

  • 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

Nutrition Per Serving

calories 25
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 6 g
protein 0 g
fiber 0 g
sodium 13 mg
potassium 9 mg

Nutrition Bonus Blueberries are a good source of the phytochemicals anthocyanidins and ellagic acid.

Carbohydrate Serving 1/2

Exchanges 1/2 fruit

From EatingWell June/July 2005