Recipe Image

Blueberry Ketchup

  • 15 m
  • 4 h 45 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.)
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