Blueberry Ketchup

Title:
Blueberry Ketchup

Yield:
3 Cups

Categories:
Fruits,
Seasonal,
Condiment




Ingredients:





     2 tb Vegetable Oil


     1 lg Garlic Clove; Crushed


     1 tb 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 tb Blueberry Or Raspberry


          -Vinegar


     1 tb Fresh Lemon Juice


          Zest Of 1 Lemon; Cut Into


          -Julienne Strips


     1 md Dried Chili Pepper; Crumbled


     1 ts Ground Cinnamon


     1 ts Ground Cardamom


     1 ts Ground Coriander


     1 ts Salt


     1 ts Freshly Ground Mixed


          -Peppercorns; White, Green


          -Red And Black






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip