Blueberry Balsamic “Ketchup”

I’d rather call it a chutney. Whatever you call it, it’s easy and delicious.
I have not yet made the bacon jam that Daryl Bambic posted on her Posterous blog, but I hope to soon. It’s been a lovely break from school. Happy New Year everyone. I’ve been scrambling to get a lot accomplished before it’s back to work tomorrow. This recipe is so easy that I was able to do other things while it simmered and thickened- a bit- on the stove. It’s delicious as a relish and also makes a nice salad dressing. Put 2&1/2 cups blueberries in a fairly heavy medium saucepan. I use the frozen Wyman’s wild blueberries from Maine- available in large packages at most of the clubs such as Costco and Sam’s. Then dump into same pan 1/2 cup of chopped sweet onion, 1cup packed dark brown sugar, 1/3 cup of white balsamic vinegar, 1/4 tsp. salt, 1Tbsp. Minced fresh ginger. (I substituted finely slivered candied ginger- about 2 Tbsp.
Put on medium heat and stir until all the sugar is dissolved, and mixture comes to a slow boil. Reduce heat to simmer and cook at least 30 minutes till liquid is slightly thickened and syrupy. Enjoy.


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