. . : Blueberry Ketchup Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Blueberry Ketchup
Category Condiments
Total Hits 556
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 T Vegetable Oil

1 lg Garlic Clove; Crushed

1 T 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 T Blueberry Or Raspberry

-Vinegar 1 T Fresh Lemon Juice

Zest Of 1 Lemon; Cut Into -Julienne Strips 1 md Dried Chili Pepper; Crumbled

1 t Ground Cinnamon

1 t Ground Cardamom

1 t Ground Coriander

1 t Salt

1 t 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

Render: 0.001 Sec ¦ By AhmBay