Blueberry Ketchup

Bruce Weinstein & Mark Scarbrough

Active time: 15 minutes | Total: 4 3/4 hours (including 4 hours chilling
time) | To make ahead: Cover and refrigerate for up to 2 weeks or freeze for
up to 1 month.

Here's an exceptionally easy condiment, 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 tablespoons)
1 1/4 cups sugar
1/2 cup red-wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place ingredients in a large saucepan over medium-high 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.

Makes 3 cups.

Per tablespoon: 25 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol;
6 g carbohydrate; 0 g protein; 0 g fiber; 13 mg sodium.
Nutrition bonus: Blueberries are a good source of the phytochemicals
anthocyanidins and ellagic acid.



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