Blueberry Chipotle Ketchup

  • Serves

    makes 3 Cups


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.


  • 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


Step 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.

Step 2

Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.

Step 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.

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