Blueberry Ketchup
http://www.eatingwell.com/recipes/blueberry_ketchup.html
From EatingWell: June/July 2005Here'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.
3 cups | Active Time: 15 minutes | Total Time: 4 3/4 hours (including 4 hours chilling time)
Ingredients
- 2 1/2 cups fresh blueberries
- 1 medium shallot, minced (about 2 tablespoons)
- 1 1/4 cups sugar
- 1/2 cup red-wine vinegar
- 2 tablespoons minced fresh ginger
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
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.
Nutrition
Per tablespoon : 25 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 0 g Protein; 0 g Fiber; 13 mg Sodium; 9 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit
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.)