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Blueberry Ketchup: There's a New Condiment in Town

8/11/2011 4:45:36 PM

Tags: Blueberries, Blueberry Ketchup, Recipes, Summer Recipes, Blueberry Nutrition Facts, Blueberry Health Benefits

J.PattonI have always been a big fan of adding blueberries to certain foods—muffins and yogurt included—but ketchup? It’s true; blueberry ketchup is the latest craze in the world of condiments.

This isn’t the first time ketchup has disguised itself in colors other than its traditional red. In October 2000, Heinz launched its EZ Squirt bottle, and with it, the ketchup we all know and love got some pretty interesting costumes: green, purple, pink orange, teal, and blue. Of course, it was food coloring that helped perform this magic trick. Now, blueberries provide color—and a sweet, delightful flavor—without any additives.
 
In reminiscence of that oddly-colored ketchup, why not give blueberry ketchup a try? Its great with summer barbeque dishes.

8-11-11-blueberries 
Move over tomatoes. There's a new fruit in town ready to take ketchup by storm.
Photo by TheKarenD/Courtesy Flickr
 

Here are a few reasons you should: Blueberries are packed full of health benefits. They are a great source of vitamin C, which helps your immune system stay strong and keeps your gums in tip-top shape. Blueberries can even help your heart stay healthy and your cholesterol stay down where it should be. The U.S. Department of Agriculture (USDA) puts blueberries near the top of its list of antioxidant-rich foods. A mere handful of blueberries contributes a great deal toward your daily fiber requirement, and they’re yummy too!

So, before you turn your nose up in disgust at the thought of blue ketchup, give this new topping a try.

Blueberry Ketchup  

MAKES 3 CUPS

• 2 1/2 cups fresh blueberries
• 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

1. Place blueberries, sugar, vinegar, ginger lime juice, salt and pepper in large saucepan over medium-high heat. Stir until the sugar dissolves, or about 5 minutes.

2. 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, about 20 to 30 minutes.

3. Spoon into glass jars or a large bowl. Refrigerate until chilled and thickened, about 4 hours.  



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