Try this Blueberry Ketchup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and 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. From: The Food Column Of The Denver Post Magazine Section 07-31-94 Posted by: Rich Harper File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip
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Serving Size: 1 Cup (350g) | ||
Recipe Makes: 3 Cups | ||
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Calories: 249 | ||
Calories from Fat: 66 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 333mg | 9 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 9.1g | 37 % | |
Sugars, other 40.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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