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Blueberry Ketchup

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mbw714

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

40 m servings 23 cals
Original recipe yields 24 servings (1 cup)

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
  4. 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.

Footnotes

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

Nutrition Facts


Per Serving: 23 calories; 0.6 g fat; 4.5 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 98 mg sodium. Full nutrition

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