Blueberry Ketchup -

1 lg Garlic Clove; Crushed

1 T Mince Fresh Ginger

1 md Onion; Finely Chopped

2 pt Blueberries

1 c Fresh Tomato; Peeled, Seeded

-And Chopped 2 lg Purple Plums, Pitted And -Chopped 1/4 c Dark Brown Sugar; Firmly

-Packed 1 T Blueberry Or Raspberry

-Vinegar 1 T Fresh Lemon Juice

1 Lemon; Cut Into -Julienne Strips

1 md Dried Chili Pepper; Crumbled

1 t Ground Cinnamon

1 t Ground Cardamom

1 t Ground Coriander

1 t Salt

1 t Freshly Ground Mixed

30 minutes. Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick, about 1 hour. Pour into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze. From: The Food Column Of The Denver Post Magazine Section

07-31-94 Posted by: Rich Harper