Blueberry Chipotle Ketchup
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it's great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. Get the recipe for Get the recipe for Blueberry Chipotle Ketchup ». Khushbu Shah
SHARE

Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it’s great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. This recipe was developed by Marisa McClellan for her story Beyond Tomatoes: Four Great Fruit Ketchups.

Blueberry Chipotle Ketchup Blueberry Chipotle Ketchup
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it's great in place of barbecue sauce on chicken legs and meaty portobello mushrooms.
Yield: makes 3 Cups

Ingredients

  • 2 lb. fresh blueberries
  • 1½ cups granulated sugar
  • 1 cup apple cider vinegar
  • ¼ cups minced onion
  • 2 tsp. chipotle in adobo
  • 2 tsp. freshly grated ginger
  • 1 tsp. salt
  • 1 lime, zested and juiced

Instructions

  1. Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and simmer for 35–40 minutes, until thick.
  2. Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.
  3. To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.

MORE TO READ