Blueberry Ketchup

Name: Blueberry Ketchup
Ingredients: 1 tablespoon vegetable oil; 1/2 small onion, diced; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger root; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon celery seed; 2 cups blueberries; 1/4 cup packed brown sugar; 2 tablespoons balsamic vinegar

13 ingredients

4 steps

Ingredients

1 tablespoon vegetable oil
1/2 small onion, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
2 cups blueberries
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar

Directions

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.
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.
3

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