Blueberry Ketchup

Blueberry Ketchup

Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers (see photo of our Cranberry & Herb Turkey Burger), it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.


2 1/2 cups fresh blueberries
1 medium shallot, minced (about 2 tablespoons)
1 1/4 cups sugar
1/2 cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place ingredients in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.

Makes 3 cups.

Per tablespoon: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 13 mg sodium…try using a salt substitute.

Nutrition bonus: Blueberries are a good source of the phytochemicals anthocyanidins and ellagic acid.

B-man :wink: