Blueberry Ketchup
Submitted by twen1
Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.
YIELD
24 servingsPREP
15 minCOOK
105 minREADY
2 hrsForget plain ketchup. This is a savory blueberry condiment that takes the brilliance of summer berries and pulls them sideways into salty-spicy territory. Tomato, plums, dark brown sugar, ginger, and a kick of dried red chili build a complex base under all that fruit.
Cardamom and coriander are the unexpected players. They lift the blueberry flavor into Indian-spiced territory without going too aggressive, and pair naturally with ginger and lemon zest for a layered aromatic profile that store-bought ketchup cannot touch.
The technique is straightforward but takes time. Sweat the aromatics, add everything else, simmer thirty minutes, puree, then return to the pot and cook another full hour to reduce. That long second simmer is what concentrates the flavors and thickens the ketchup to spreadable consistency.
Pair with grilled lamb, pork tenderloin, sharp cheddar, or as a spread on a turkey sandwich. It also stands up to roasted root vegetables or as a dip for sweet potato fries.
Pro Tips
- Strain the puree through a fine sieve after blending for an extra-silky texture, pressing the solids hard to extract maximum flavor.
- Stir often during the second long simmer. The thick ketchup scorches easily on the bottom.
- Cool fully before jarring. Hot ketchup in cold containers can crack glass and risk seal failure.
- Make the lemon zest julienne very fine. Coarse strips end up chewy in the finished product.
Variations
- Swap blackberries or red currants for half the blueberries for a different berry profile.
- Add a splash of port or red wine during the second simmer for grown-up depth.
- Increase the chili to taste for a hotter ketchup, or omit for a kid-friendly version.
Ingredients
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.
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