Blueberry ketchup

Jazz up your burgers, steaks, fries, and more with this homemade sweet and tangy blueberry ketchup!
 

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Blueberries are one of my kids' most favorite things to eat and we've been going blueberry picking with them the past few years now. They love it and we always have a lot of blueberries to eat fresh and that we freeze for eating throughout the year. We never seem to have a shortage of ways to eat them up, including in savory recipes.

I like finding new ways to incorporate fruit into savory recipes. It makes meals more interesting and also makes meals more approachable for little kids. Kids tend to like fruit and they also tend to enjoy dips, so this is a great recipe for the whole family.

This blueberry ketchup is a little thinner than a bottled ketchup, but has a lot of the same flavors like onion, allspice, ginger, vinegar, and sugar. These are common spices in tomato ketchup and are used to flavor this blueberry version.

 

We ate enjoyed this batch with grilled sirloin steaks and crispy oven fries. It was a really delicious compliment to both. I always enjoy fruits with meats and since the flavors are very similar to regular ketchup, it goes perfectly with potatoes. 

 

It's also delicious for a burger paired with some red onions and a sharp cheddar cheese or brie. Beef burgers or turkey would work well. You can also use it as a glaze on grilled chicken or pork. 

Do be careful to not cook this ketchup for too long. You don't want it to turn into a jelly-like consistency. 

 

Give this blueberry ketchup a try this blueberry season! 

Yield: 1-1/2 cups

Blueberry Ketchup

A tangy condiment perfect for steaks, burgers, fries, and more!

ingredients:

• 2 teaspoons olive oil
• 1 large shallot, minced
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• salt, to taste
• 1/3 cup apple cider vinegar
• 1/2 cup lightly packed brown sugar
• 2 cups blueberries

instructions:

How to cook Blueberry Ketchup

1. In a small pot, heat the olive oil over medium-low heat. Stir in the shallot. Cook, stirring often, until it is softened, but not brown.
2. Stir in the ginger, allspice, black pepper, and a good pinch of salt. Cook for a minute and then add in the remaining ingredients and stir well.
3. Bring to a boil and reduce to a simmer. Cooking, stirring occasionally, until the blueberries have burst and then mixture begins to thicken and reduce a bit, about 15 minutes. Do not bring to a boil for more than a few seconds - if you boil too long or too high, it will have a more jelly like consistency.
   
4. Transfer to a blender and blend until smooth. Pour into a heat safe jar and let cool.
5. Refrigerate at least 3 hours before using to help thicken it up.

Created using The Recipes Generator

I hope you give this blueberry ketchup a try! Let me know in the comments below.

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Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Breakfast

• Blueberry Peach Muffins by Cooking For My Soul
• Blueberry Refrigerator Jam by Our Good Life
• Cinnamon Blueberry Multigrain Bread by Karen's Kitchen Stories
• Easy Blueberry Bread by A Kitchen Hoor's Adventures

Dinner

• Easy Blueberry Spinach Salad by Daily Dish Recipes
• Blueberry Ketchup by Savory Moments

Dessert

• Blueberry Surprise Lemon Cupcakes by Cookaholic Wife
• Honey & Balsamic Blueberry Jam Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice