Blueberry ketchup
Yield: 3 Cups
Ingredients:
- 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
Instructions:
-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
