Nutrition per serving may change if servings are adjusted.
2½ cups fresh blueberries
1 medium shallot, minced (about 2 tablespoons)
1¼ cups sugar
½ cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
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.
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.)
25 calories;0 g fat(0 g sat); 0 g fiber; 7 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 6 g sugars; 5 g added sugars; 9 IU vitamin A; 1 mg vitamin C; 1 mg calcium; 0 mg iron; 12 mg sodium; 9 mg potassium
Blueberry Ketchup -better called Blueberry Chutney
I've made this on several occasions. It's equally good made with fresh or frozen blueberries(the small wild blueberries are especially good.)
It's a great condiment, and I'm not above popping a teaspoon of it into my mouth all by itself! I'd say that except for the sugar, it's pretty healthy, too.
Pros: Absolutely Delicious
July 15, 2012
This is wonderful! It is equally good with chicken, pork or beef. I haven't tried it with fish yet, but I imagine it will work just as well. I, personally, love it on hamburgers! Try this; you won't be disappointed.
Pros: Amazing flavor, easy to make, goes with any meat.
April 25, 2012
By: EatingWell User
Where are the shallots?!
Tasted uniquely great on grilled salmon!
Pros: Sweetness blends great with the tangy vinegar, zesty lime, and savory salt and pepper.
Cons: Didn't see the directions to include the shallots, so almost didn't use them. Glad I did