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Blueberry ketchup
Source: EatingWell.com (Entered by Crystal Johnson)Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.
Serves: Carbohydrate Servings: 1/2
Ingredients
2 1/2 cups
fresh blueberry
2 tablespoons
shallot, minced
1 1/4 cups
red wine vinegar
2 tablespoons
minced fresh ginger
1 tablespoon
lime juice
1/4 teaspoon
salt
1/4 teaspoon
freshly ground pepper
Step by Step Instructions
- Preparation Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours
- Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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