Ingredients Jump to Instructions ↓

  1. 2 Tablespoons vegetable oil

  2. 1 large garlic clove, crushed

  3. 1 Tablespoon minced fresh ginger

  4. 1 medium onion, finely chopped

  5. 2 pints blueberries

  6. 1 cup fresh tomato, peeled, seeded and chopped

  7. 2 large purple plums, pitted and chopped

  8. 1/4 cup dark brown sugar, firmly packed

  9. 1 Tablespoon blueberry or raspberry vinegar

  10. 1 Tablespoon fresh lemon juice zest of

  11. 1 lemon, cut into julienne strips

  12. 1 medium dried chile pepper, crumbled

  13. 1 teaspoon ground cinnamon

  14. 1 teaspoon ground cardamom

  15. 1 teaspoon ground coriander

  16. 1 teaspoon salt

  17. 1 teaspoon freshly ground mixed peppercorns - white, green, red and black

Instructions Jump to Ingredients ↑

  1. Preparation: Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the blueberries , tomato , plums , brown sugar, vinegar , lemon juice and zest, chile pepper , spices , salt , and pepper , stirring well. Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 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 blueberry ketchup into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze. Yield: About 3 cups Recipe Source: The Denver Post Magazine, 07-31-94 Used with permission


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