Blueberry Ketchup
Yield
3 cupsPrep
?Cook
?Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | tablespoon |
ginger
mince fresh |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | pints |
blueberries
|
*
|
| 1 | cup |
tomatoes
fresh, peeled, seeded, chopped |
|
| 2 | large |
plums
pitted, chopped |
*
|
| ¼ | cup |
brown sugar
dark, firmly packed |
*
|
| 1 | tablespoon |
blueberry vinegar
or raspberry vinegar |
* |
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | each |
lemon
zest of, cut into julienne strips |
|
| 1 | medium |
dried red chiles
crumbled |
* |
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
mixed peppercorns
white, green, red, black, freshly ground |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
garlic cloves
crushed |
*
|
| 15 | ml |
ginger
mince fresh |
|
| 1 | medium |
onions
finely chopped |
|
| 946 | ml |
blueberries
|
*
|
| 237 | ml |
tomatoes
fresh, peeled, seeded, chopped |
|
| 2 | large |
plums
pitted, chopped |
*
|
| 59 | ml |
brown sugar
dark, firmly packed |
*
|
| 15 | ml |
blueberry vinegar
or raspberry vinegar |
* |
| 15 | ml |
lemon juice
fresh |
|
| 1 | each |
lemon
zest of, cut into julienne strips |
|
| 1 | medium |
dried red chiles
crumbled |
* |
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
cardamom seeds
ground |
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
salt
|
|
| 5 | ml |
mixed peppercorns
white, green, red, black, freshly ground |
* |
Directions
Heat the oil in a heavy-bottomed saucepan (two quart or larger).
Add the garlic and ginger and cook over low heat for two minutes.
Add the onion and cook until soft and transparent, stirring often.
Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well.
Cook over medium heat until the mixture begins to simmer.
Reduce the heat and keep simmering gently for 30 minutes.
Remove from the heat.
Let the mixture cool slightly, then purée in a food processor or blender.
Return the purée to the pan and heat, bringing the mixture to a simmer.
Cook until thick, about 1 hour. Pour into two sterile pint jars or containers.
Cover and let cool. Store in the refrigerator for up to four weeks or freeze.
