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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
1Place 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.)