Turn up the excitement at the next barbecue with a twist on a classic condiment in this blueberry recipe for a berry fruity homemade ketchup.
This blueberry recipe for ketchup is both healthier and tastier than the original tomato-based varieties and brings a sweet complement to savory burgers and fries. And once you’ve made blueberry ketchup, why not explore other berry substitutions? Enjoy!
Aside from the blueberries themselves, the sweetness of this recipe comes from Turbinado sugar, which results form the first pressing of sugar cane. The sugar crystals are much larger and there is a touch of molasses flavor, making the sugar more akin to brown sugar than white sugar. Turbinado sugar is healthier than white sugar because it retains more moisture than white sugar and has 11 calories per tablespoon, compared to white sugar’s 16. It is also not processed as much as whit sugar and thus healthier for your body.
The remainder of the ingredients bring the bitter and salty bite that offsets the sweetness and makes the blueberry ketchup a perfect condiment to all meats and fries. Bon Appetit!
Blueberry Recipe: Ketchup
Makes about 1 cup
- 2 teaspoons olive oil
- 1 medium shallot, minced
- 1/2-inch nob of fresh ginger, minced
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon allspice
- 2 tablespoons vinegar
- 2 tablespoons turbinado sugar
- 2 cups fresh blueberries
In a pan over medium-high heat, add the olive oil, shallot, ginger, garlic, and sea salt. Cook until the shallot is transparent. Add the allspice, vinegar, sugar and blueberries. Stir and cook until the mixture reaches a boil. Cook until it breaks down and thickens — about 30-40 minutes. Store in the refrigerator to cool before serving. Store in an airtight container for up to one week.
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