I’m going to write a backstory. Click the “Jump to Recipe” button if you’re here just for the recipe.
So!
During the notably varied conversations had at lunch at work, a few months ago I mentioned two words that apparently blew my friends’ minds: pear ketchup. Yes, pear ketchup. I hosted a Fall in Friendship and a Friendsgiving gathering last autumn and in my ambitious spirit, I decided that I would make a pear tart from scratch, (ha). Long story short, the pear tart didn’t happen, and after clearing up the chicken carcass and the side dish leftovers, I was left with 4 lbs of under ripe Bartlett pears. Sure I could simply eat them, but where’s the fun in just eating fruit? I wanted to do something different and creative. I searched up recipes with pear as the protagonist of the mélange of flavors and lo and behold, I come across a recipe for pear ketchup.
Thus, the conversation about different ketchups sparked and never really went away. I never made the pear ketchup, but after a recent grocery run where mom and I bought too many trays of blueberries, we had to figure out how to use them all up. My thoughts ambled back to the idea of making a ketchup from scratch and well, here we are!
That was my back story. Thanks for reading. I would also strongly suggest reading the recipe too because it’s really good. And unless you’re allergic to blueberries, you should kinda like…make this.
Blueberry Ketchup
Equipment
- 1 food processor
- 1 small saucepan
- 1 6oz mason jar
Ingredients
- 2 cups fresh blueberries
- ½ cup red onion minced
- ½ cup white wine vinegar
- 2 tbsp dark brown sugar
- 1 large clove black garlic optional
- 1 large clove garlic minced
- 1 tsp fresh ginger minced
- ¼ tsp ground allspice
- ¼ tsp kosher salt
- 1 tbsp olive oil
Instructions
- Rinse blueberries and remove any debris (stems, leaves, etc.). Set aside.
- Slice onion and add the slices to a food processor and process until a medium mince is achieved. In a small sauce pan, heat 1 tbsp of olive oil until glimmering (medium heat). Add the minced onion and cook until softened.
- Add minced ginger and garlic and stir just until fragrant; this should take about 30 seconds.
- Add the vinegar, brown sugar, salt, and allspice. Stir to combine.
- Add the blueberries and bring the mixture to a boil. Reduce the heat to a simmer. Let simmer for 20-30 minutes or until thickened.
- Remove from the burner and let the mixture cool for 10-15 minutes. Use the immersion blender to blend the mixture until smooth. (see notes below)
- Pour the still very warm mixture into a 6 oz mason jar and seal. Let cool to room temperature. This will create a vacuum seal. Once the seal is broken. Store in the fridge and use within 3 days.
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