Blueberry Ketchup

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
Total Time: 285


  1. 2 1/2 cups fresh blueberries
  2. 1 medium shallot, minced (about 2 tablespoons)
  3. 1 1/4 cups sugar
  4. 1/2 cup red-wine vinegar
  5. 2 tablespoons minced fresh ginger
  6. 1 tablespoon lime juice
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper


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 Per Serving: 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