----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Blueberry Ketchup
 Categories: Condiments, Relishes
      Yield: 3 Cups

      2 tb Vegetable oil
      1 cl Garlic; crushed
      1 tb Fresh ginger; minced
      1 md Onion; finely chopped
      2 pt Blueberries
      1 c  Fresh tomato;
           - peeled, seeded, chopped
      2 lg Purple plums;
           - pitted & chopped
    1/4 c  Dark brown sugar;
           - firmly packed
      1 tb Blueberry or raspberry
           - vinegar
      1 tb Fresh lemon juice
      1    Lemon; zest of, cut into
           - julienne strips
      1 md Dried chili pepper;
           - crumbled
      1 ts Ground cinnamon
      1 ts Ground cardamom
      1 ts Ground coriander
      1 ts Salt
      1 ts Mixed peppercorns;
           - freshly ground

  Heat the oil in a heavy-bottomed saucepan, 2 qt or larger. Add the
  garlic and ginger and cook over low heat for 2 minutes. Add the
  onion and cook until soft and transparent, stirring often. Add the
  blueberries, tomato, plums, brown sugar, vinegar, lemon juice,
  zest, chili pepper, spices, salt, and pepper, stirring well. Cook
  over medium heat until the mixture begins to simmer. Reduce the
  heat and keep simmering gently for 30 minutes. Remove from the
  heat. Let the mixture cool slightly, then puree in a food processor
  or blender. Return the puree to the pan and heat, bringing the
  mixture to a simmer. Cook until thick, about 1 hour. Pour into two
  sterile pint jars or containers. Cover and let cool. Store in the
  refrigerator for up to four weeks or freeze.

  Recipe FROM: The Denver Post, Jul 31, 1994

  Posted by: Rich Harper

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