Blueberry Ketchup
By: Anonymous
Published: Friday, December 18, 2009 - 10:08pm

Ingredients




This 'ketchup' is really an Americanized chutney. It 
with any poultry, ham or burgers.
2 tablespoons vegetable oil
1 medium onion, minced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 pints fresh blueberries, rinsed and drained
2 mediums tomatoes, peeled, seeded and chopped (about 1 cup)
2 lrg plums, pitted and chopped
Zest of 1 large lemon, cut into strips
1 tablespoon fresh lemon juice
1/4 cup dark brown sugar, firmly packed
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon freshly ground black pepper, or a mix of black, whi
green peppercorns
1 small dried red chili, crumbled
Coarse (kosher) salt to taste





Preparation

1 Heat oil in large, heavy-bottomed saucepan over medium-low. Add onion and cook until translucent, about 8 to 10 minutes. Stir often and adjust heat if necessary so onions do not brown. Add garlic and ginger; cook 2 minutes. Add remaining ingredients and stir well. Increase heat to medium and cook until mixture starts to simmer. Reduce heat to low and keep simmering for 30 minutes; then remove from heat. 2 Allow blueberry mixture to cool slightly; then puree in blender or food processor. Return puree to saucepan and bring to brisk simmer. Cook until thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cool. 


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Preparation

 1  Heat oil in large, heavy-bottomed saucepan over medium-low. Add onion and cook until translucent, about 8 to 10 minutes. Stir often and adjust heat if necessary so onions do not brown. Add garlic and ginger; cook 2 minutes. Add remaining ingredients and stir well. Increase heat to medium and cook until mixture starts to simmer. Reduce heat to low and keep simmering for 30 minutes; then remove from heat.  2  Allow blueberry mixture to cool slightly; then puree in blender or food processor. Return puree to saucepan and bring to brisk simmer. Cook until thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cool.