Blueberry Ketchup

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Here's an exceptionally easy condiment from EatingWell, 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 cups fresh blueberries
1 medium shallot, minced (about 2 Tbsps)
1 1/4 cups sugar
1/2 cup red-wine vinegar
2 Tbsps minced fresh ginger
1/4 tsp salt
1/4 tsp freshly ground pepper
1. Place all ingredients in a large saucepan over medium 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.
Yield: 3 cups (1 Tbsp servings)

Calories: 25
Total Fat: 0g
Fiber: 0g
Sodium: 13mg

Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.
Prep Time   less than 15 minutesCooking Time   more than 2 hours
Features   Diabetic-Friendly, Low-Calorie, Low-Carbohydrate, Low-Fat, Wheat/Gluten-Free

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