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Blueberry Catsup

2 tablespoons vegetable oil
1 large garlic clove -- thinly sliced
1 tablespoon minced fresh ginger
1 small onion -- finely minced
1 cup chopped peeled seeded fresh tomato
2 large plums -- pitted, chopped
Zest of 1 lemon -- julienned
2 pints fresh blueberries
1 tablespoon fresh lemon juice
1/4 cup dark brown sugar - (firmly packed)
1 tablespoon blueberry or raspberry vinegar
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 1/4 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 tablespoon freshly-ground peppercorns -- white and black
1 dried chili pepper -- crumbled


Heat the oil in a heavy-bottomed saucepan. When warmed, add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until transparent, stirring often. Add the remaining ingredients and stir well.


Raise the heat and cook over medium heat until the mixture begins to simmer. Reduce the heat and simmer for 30 minutes, stirring often. Remove from heat. Allow the mixture to cool, then puree in a food processor.


Return the mixture to the heat in a clean heavy saucepan. Bring the mixture to a "brisk" simmer and cook until thick, about one hour. Cool and store in a covered jar in the refrigerator.


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