Blueberry Ketchup

Wonderful twist on a condiment staple! We have tripled the recipe and then canned the ketchup; our desired consistency yielded five half-pint jars.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 23 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ cup packed brown sugar
• ¼ teaspoon ground cloves
• 1 tablespoon vegetable oil
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon ground cumin
• ¼ teaspoon celery seed
• 2 cups blueberries
• ½ small onion, diced
• 1 tablespoon grated fresh ginger root

Recipe Instructions

Step 1

Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.

Step 2

Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.

Step 3

Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.

Step 4

Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.