Blueberry Ketchup

Wonderful twist on a condiment staple! We have tripled the recipe and then canned the ketchup; our desired consistency yielded five half-pint jars.

Step: 1

Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.

Step: 2

Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.

Step: 3

Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.

Step: 4

Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.

Per Serving: 23 calories; protein 0.1g; carbohydrates 4.5g; fat 0.6g; sodium 98.2mg.

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