This Blueberry Ketchup can be stored in the refrigerator for up to 4 weeks or you may freeze it.
2 T Vegetable Oil
1 large 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 large 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.
Yields 3 cups