Blueberry Ketchup
Ingredients
2 tbsp vegetable oil
1 large garlic clove, crushed
1 tbsp mince fresh ginger
1 medium onion, finely chopped
2 pt blueberries
1 cup fresh tomato, peeled, seeded and choppe
2 large purple plums, pitted and chopped
1/4 cup dark brown sugar, firmly packed
1 tbsp blueberry or raspberry vinegar
1 tbsp fresh lemon juice
1 zest of 1 lemon, cut into julienne strips
1 medium dried chili pepper, crumbled
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground coriander
1 tsp salt
1 tsp freshly ground mixed peppercorns, white, green r
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, chili 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 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
Servings: 3
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