Blueberry Ketchup

From EatingWell: June/July 2005

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.

Makes: 3 cups

Active Time: 15 minutes

Total Time: 4 3/4 hours (including 4 hours chilling time)

Nutrition Profile

View Our Nutrition Guidelines »

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.

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.)

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.

Nutrition Bonus: Blueberries are a good source of the phytochemicals anthocyanidins and ellagic acid.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit

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