Recipe#5093

Title: Blueberry Ketchup

  From:  The Food Column Of The Denver Post Magazine
  Section 07-31-94
  
  Posted by:  Rich Harper

      Yield: 3 cups
 
      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.