• Prep Time:
  • Cooking Time:
  • Serves: 3 Cups

Blueberry Ketchup

  • Recipe Submitted by on

Category: Seasonal, Fruit, Condiments

 Ingredients List

  • 2 tb Vegetable Oil
  • 1 lg Garlic Clove; Crushed
  • 1 tb Mince Fresh Ginger
  • 1 md Onion; Finely Chopped
  • 2 pt Blueberries
  • 1 c Fresh Tomato; Peeled, Seeded
  • -And Chopped
  • 2 lg Purple Plums, Pitted And
  • -Chopped
  • 1/4 c Dark Brown Sugar; Firmly
  • -Packed
  • 1 tb Blueberry Or Raspberry
  • -Vinegar
  • 1 tb Fresh Lemon Juice
  • Zest Of 1 Lemon; Cut Into
  • -Julienne Strips
  • 1 md Dried Chili Pepper; Crumbled
  • 1 ts Ground Cinnamon
  • 1 ts Ground Cardamom
  • 1 ts Ground Coriander
  • 1 ts Salt
  • 1 ts Freshly Ground Mixed
  • -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.

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