Blueberry Ketchup
A sweet and tangy variation of the ubiquitous tomato ketchup, this blueberry ketchup is a perfectly unique condiment for spring and summer bar-b-ques and cookouts!
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.
Notes
I recommend using a 1 quart saucepan as it's narrow and deep, but just large enough to contain all the ingredients. This makes it easier to place the immersion blender in the saucepan and blend everything easily. If you use a wider saucepan, the mixture will be too shallow for the immersion blender and you will have to transfer it to another container that's deep enough for the blender. And since this is blueberry (that stains), who wants to go through the extra steps of transferring the sauce and possibly making a mess? And now you have another container to clean. I strongly recommend using a small saucepan. Or, you can just leave the ketchup chunky and not even use the immersion blender. It's all up to you!
Tried this recipe?Let us know how it was!