Blueberry Ketchup Recipe
- 2 1/2 cups fresh blueberries
- 1 medium shallot, minced
- 1 1/4 cups sugar
- 1/2 cup red-wine vinegar
- 2 tablespoons minced fresh ginger
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place blueberries, shallots, sugar, vinegar, ginger, lime juice, salt and pepper 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.
