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My review
Blueberry Ketchup
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 calsOriginal recipe yields 24 servings (1 cup)
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Directions
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Prep
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Ready In
- 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.
- 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.
- Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
- 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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6/15/2018
I was trying to mimic a blueberry ketchup that the Yard House uses. This one is good! A little heat on the backend. I’m using it for a burger bar this weekend.