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

Ingredients

• 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

Directions

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.

Image: Jseattle

Related on EcoSalon:

21 Fantastic Summer Blueberry Recipes Perfect for Right Now

Nutritional Breakdown: Ketchup

The post Blueberry Recipe: Tomato Ketchup Gets A Berry Sweet Makeover appeared first on EcoSalon.

As if you needed a reason…how about 21 perfect summer blueberry recipes to put your favorite berry to good use?

One of my favorite parts about summer is blueberries. Yes, a fruit can in fact be your favorite part of a season.

Growing up we had three blueberry bushes in the garden, and I was known to pick from them on a daily basis. As you can imagine, more berries made it into my mouth than into a bowl. As such, blueberries are as much a sign of summer for me as sunscreen and bare feet.

But what can you do with blueberries besides eat them off the bush? So much. Here are 21 ideas for blueberry recipes to get you started on your summer berry conquest.

1. Mash a cup of blueberries with a tablespoon of organic cane sugar and some chopped mint. Serve over ice cream.

2. Go classic and make a blueberry cobbler.

3. Serve a plate of blue cheeses alongside a bowl of blueberries after dinner.

4. Freeze blueberries with water in ice cube trays for a more entertaining ice cube.

5. Roast them and serve them over a vanilla custard.

6. Roast some more blueberries, find some basil, and make a simple syrup.

7. Try a blueberry and corn relish over polenta squares for a different kind of appetizer.

8. Combine with kale and make a very healthy morning smoothie.

9. Mix up a blueberry mojito.

10. The most basic and delicious blueberry recipe: serve with yogurt and granola.

11. Pair blueberries and cilantro in a salad.

12. Find some lemon verbena and make a citrusy blueberry pie.

13. Try a different flavor combination and bake coriander blueberry muffins.

14. For a summer barbecue, try some blueberry ketchup with sweet potato fries.

15. Bake a batch of blueberry focaccia.

16. Buy a bottle of vodka and make your own blueberry liqueur.

17. Add them to gluten free flaxseed and oatmeal pancakes.

18. Combine with lemon for a zesty sorbet.

19. Serve a warm baguette with goat cheese and blueberry chutney.

20. Try your hand at a raw vegan cheesecake made with oranges and blueberries.

21. Get out your chia seeds and try these blueberry, almond chia squares.

Images: Daniella Segura, Brendan Debrincat, brx0

The post 21 Fantastic Summer Blueberry Recipes Perfect for Right Now appeared first on EcoSalon.

You may have heard that colorful fruits and vegetables are the most nutritious. It’s true. It’s because of the phytochemicals, or micronutrients, these foods contain. Phytochemicals include the famous disease-fighting compounds we hear about like antioxidants, flavenoids, and carotenoids, and are also what give certain fruits and vegetables their colorful hues. That’s why deeply colored foods are often the most nutritious.

Blue is one of the most powerful colors, phytochemically speaking, in the food world. And blueberries are such nutrient powerhouses that certain naughty food companies have been caught marketing little balls of sugar and food coloring as blueberries.

Thankfully real blueberries aren’t hard to come by, in fact, they’re in season now.

They’re also not that hard to grow yourself. Native to North America, blueberries come in three main plant varieties with dozens of sub varieties that are adapted to different climates in different parts of the country. You can even forage wild blueberries in some parts of the country, notably Maine. You can even grow them in chilly San Francisco backyards.

Choosing blueberries:
Blueberries have been getting bigger in the last few years—some approaching the size of gumballs. This is an unfortunate trend because, like most berries, the smaller the fruit, the more concentrated the flavor. When selecting blueberries, choose smaller ones whenever possible. It’s worth noting that Maine’s famous wild blueberries are teensy tiny and pack a huge flavor punch.

Storing blueberries:
Like most berries and other summer fruits, the kiss of the refrigerator is the kiss of death for flavor. So go ahead and keep them out at room temperature but consume them quickly. Freezing works well for blueberries, especially if you’re going to bake with them or make smoothies; just freeze in a zip-lock freezer bag and pull them out as needed.

Blueberry recipes:
The most obvious way to use blueberries is in desserts. They’re great in cobblers, pies, crisps, or any easy summer fruit dessert. In particular they have flavor affinities with lemon, cornmeal, and white chocolate. Try layering them into a parfait with lemon custard or curd and whipped cream.

Blueberry Cornmeal Cake

Lemon Layer Cake with Curd and Blueberries

Blueberry White Chocolate Mousse Tart

For breakfast, I love them plain with yogurt, in smoothies, or stirred into my oatmeal or porridge. They’re also great toppers for pancakes, waffles, and crepes.

Savory blueberry ideas abound. They’re commonly paired with salmon, pork, and duck. They’re also good in salads with creamy blue or goat cheeses.

Grilled Salmon with Blueberry Salsa

Blueberry Gorgonzola Salad

Blueberries are super this time of year so get your fill while they’re in season!

Image: the_girl

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

The post Seasonal Superfoods: Blueberries appeared first on EcoSalon.

I know we just did squash but my plants are still producing like mad and who can resist a dish called Zuccaghetti? This salad-like concoction from Food 52 requires no cooking, so it’s great for hot days and it requires shredding, which will allow gardeners to work through their massive piles of squash.

Over at The Kitchn.com, they’re giving readers lots of ideas for picnic salads that aren’t the usual boring, dressing laden options. This crunchy cabbage and peanut slaw sounds like a mouthwatering Fourth of July pick to me.

As anyone who has ever tried to make red, white, and blue food knows, blueberries are pretty much the only option for the blue. This recipe from Food in Jars for Blueberry Butter uses a slow cooker to get the job done. How brilliant! You can be on grill duty while the blueberry butter makes itself.

Happy Fourth and Happy Cooking!

Image: Jeff Kubina

The post Tempt Your Tastebuds with Zuccaghetti, Crunchy Peanut Slaw and Blueberry Butter appeared first on EcoSalon.