Blueberry Ketchup

Blueberry Ketchup

Yield: 3 servings

Ingredients:

• 2 Tbl Vegetable Oil
• 1 Large Garlic Clove, Crushed
• 1 Tbl Mince Fresh Ginger
• 1 Medium Onion, Finely Chopped
• 2 Pint Blueberries
• 1 Cup Fresh Tomato, Peeled, Seeded
• -And, Chopped
• 2 Large Purple Plums, Pitted And
• -Chopped
• 1/4 Cup Dark Brown Sugar, Firmly
• -Packed
• 1 Tbl Blueberry (Or Raspberry)
• -Vinegar
• 1 Tbl Fresh Lemon Juice
• Zest Of 1 Lemon, Cut Into
• -Julienne Strips
• 1 Medium Dried Chili Pepper, Crumbled
• 1 Tsp Cinnamon, Ground
• 1 Tsp Cardamom, Ground
• 1 Tsp Coriander, Ground
• 1 Tsp Salt
• 1 Tsp Mixed, Freshly Ground
• -Peppercorns, White, Green
• -Red And Black
• 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 puree in a food processor or blender. Return the puree 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. From: The Food Column Of The Denver Post Magazine Section 07-31-94 Posted by: Rich Harper

Directions:

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