Blueberry Ketchup
 
bruce weinstein & mark scarbrough 
 
active time: 15 minutes | total: 4 3/4 hours (including 4 hours chilling 
time) | to make ahead: cover and refrigerate for up to 2 weeks or freeze for 
up to 1 month. 
 
here's an exceptionally easy condiment, perfect for a summer barbecue. not 
only great on burgers it's terrific as a glaze on grilled salmon or served 
alongside barbecued chicken. 
 
2-1/2 cup  fresh blueberries
1 medium  shallot, minced (about 2 tablespoons)
1-1/4 cup  sugar
1/2 cup  red-wine vinegar
2 Tbsp  minced fresh ginger
1 Tbsp  lime juice
1/4 tsp  salt
1/4 tsp  freshly ground pepper
 
place ingredients in a large saucepan over medium-high heat. stir until the 
sugar dissolves, about 5 minutes. bring to a simmer, reduce heat to 
medium-low and simmer, stirring occasionally, until the blueberries have 
mostly broken down and the sauce has thickened, 20 to 30 minutes. spoon into 
glass jars or a large bowl and refrigerate until chilled and thickened, 
about 4 hours. 
 
makes 3 cups. 
 
per tablespoon: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 
6 g carbohydrate; 0 g protein; 0 g fiber; 13 mg sodium. 
nutrition bonus: blueberries are a good source of the phytochemicals 
anthocyanidins and ellagic acid. 
 
 
 
-- 
(ID: 2331) Mirror: rec.food.recipes: Thu, Jun 9, 2005


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