Tangy blueberry ketchup

A fun, flavourful and versatile condiment!

Once you have tried homemade condiments such as ketchup (catsup), you may never go back to store bought. My family loves this smoky tomato ketchup and they’re also a big fan of my zucchini relish, peach-maple barbeque sauce and mango hot sauce. This new ketchup recipe has proven to be a big hit. It cooks up to a fairly thick consistency but could easily be transformed into an excellent barbeque sauce by thinning with a little beer, water or whiskey.

Ingredients

• 2 teaspoons (10 mL) olive oil
• 1 tablespoon minced shallot
• 1 tablespoon minced ginger
• 1 1/4 cups (200 g) fresh or frozen blueberries
• 1/2 cup (100 g) white sugar
• 1/4 cup (60 mL) red wine vinegar
• 2 teaspoons (10 mL) freshly squeezed lemon juice
• 1 tablespoon (15 mL) molasses
• 1/4 teaspoon salt and pepper
• 1/8 teaspoon chipotle chili powder
• 2 drops liquid smoke (optional but delicious)

Method

• Heat the olive oil in a medium sized saucepan placed over medium heat. Add the shallot and ginger and sauté for 2 minutes, stirring constantly. Add all other ingredients and bring to a boil.
• Cook, covered, for 20 minutes then remove lid and cook an additional 20 – 30 minutes until thickened.
• If desired, puree with an immersion or regular blender until you reach the consistency you prefer (I like to leave a little texture in for visual interest). Transfer to a jar and store in refrigerator for up to 6 months.

Makes approximately 3/4 cup (175 mL).