Blueberry Ketchup
My homemade Blueberry Ketchup uses New England berries and Vermont maple syrup for a savory twist on a sweet favorite. It's a deliciously different way to dress up grilled chicken and juicy burgers.
Servings: 16 servings
Calories: 61kcal
Ingredients
- 2 medium shallots —peeled and finely diced. (Will yield ¾ cup diced shallots. Use 2 medium or 1½ large shallots)
- 1 small jalapeño pepper —seeds removed and finely diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely diced
- 3 cups fresh blueberries , washed
- ¼ cup granulated sugar
- ¼ cup Vermont pure maple syrup
- ¼ cup white vinegar
- ¾ teaspoon salt
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
Instructions
Sauté:
- Combine the 2 medium shallots and 1 small jalapeño pepper in a large saucepan with the 2 tablespoons vegetable oil. Sauté them over medium heat for about 5 minutes until they're tender.
- Stir in the 2 cloves garlic, finely diced, and sauté for one minute longer.
Add the rest of the ingredients:
- Stir in the 3 cups fresh blueberries, ¼ cup granulated sugar, ¼ cup Vermont pure maple syrup, ¼ cup white vinegar, ¾ teaspoon salt, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, ¼ teaspoon ground cinnamon, and ¼ teaspoon black pepper.
Cook:
- Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and continue simmering, stirring the mixture occasionally, for 20 to 25 minutes. The mixture should be thickened.
- Remove the sauce from the heat and let it cool to room temperature. You can use it this way, or spoon it into a sealed jar to keep in the fridge for up to one month.
- Makes about 2 cups of Blueberry Ketchup.
Notes
- This recipe, using three cups of blueberries, makes about two cups total of Blueberry Ketchup.
- You can keep it all for yourself, of course, or make extra batches to share with your friends, or to put up for winter.
- Blueberry Ketchup can be stored in the fridge for up to one month. You can also can the ketchup using mason jars and water bath processing.
Nutrition
Serving: 2tablespoons | Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
