Does this situation sound familiar:
You’re in the grocery store, ready to pay. But which line to choose???
I feel like I always choose wrong when it comes to picking a grocery-store checkout line. Without fail, I’ll end up in the longest line every time. However, this is not necessarily a bad thing. It gives me an excuse to catch up on reading magazines I could never justify purchasing.
This is how I was inspired to make my Healthy Red Velvet Pancakes.
A few days ago, inspiration struck again.
Above, blueberry ketchup with homemade Crispy Sweet Potato Fries.
Blue is better than red.
Stuck in the longest checkout line yet again, I picked up an issue of Family Circle. Right away, a recipe for blueberry ketchup jumped out at me. It sounded so unusual that I had to try. (Although I used the idea from the magazine, what follows is completely my own recipe.)
Try this on a veggie burger, over bbq tofu or grilled zucchini… or anywhere you’d use ketchup!
Blueberry Ketchup
- 2 cups blueberries
- 4 tsp minced garlic
- 1/4 cup red wine vinegar
- 1/2 tsp dry ginger
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/16 tsp pure stevia OR 2 tbsp brown sugar
Bring all ingredients to a boil, then simmer 25 minutes. Chill in the fridge. If you want a smooth ketchup, feel free to pulverize the berries with a magic bullet or immersion blender. But this is not necessary.
This would also be a delicious dip for Chickpea Poppers.
Do you ever read magazines while waiting in line?
And do you ever feel like you always choose the longest checkout line?
I have to admit, I usually go for the tabloids while waiting in line—Us Weekly, People… I laugh at the stories they concoct. And each tabloid tells you something different. For example, did you know that Kate Middleton is pregnant, anorexic, madly in love with Prince William, and divorcing him all at the same time? Poor girl, it sounds like she’s rather busy!
Does anyone remember this stuff:
Heinz, what were you thinking?
I love this recipe especially with sweet potato fries! I have a friend from work who’s on this blueberry kick so I just shared this recipe with him. He said OMG, she’s hot. I think he forgot about the blueberry ketchup. LOL. Thanks for the awesome recipe!
LOL!
Oh, the evil, evil colored ketchup– we all knew it was going to end up at Grocery Outlet, where my mother would buy it. Yep. It happened. I did the only thing a desperate woman like myself could do– I added food coloring until the ketchup turned brown and made MOUNTAINS of homemade bbq sauce with the ketchup my mom gave us.
YOUR ketchup, however, looks like something fun to do with the babies! 🙂 I’m also going to pass this along to my buddy who is REALLY allergic to tomatoes.
You should make blueberry salsa! I made the recipe from Southern Living with lots of jalapenos. I love blueberries and am always looking for neat new recipes. Thanks Katie!
Blueberries are not in season here, do you think frozen blueberries would work as opposed to fresh? I would love to try this! And where do you buy your NuNaturals? I’ve looked in 2 different health stores and no such luck 🙁 Thanks for the creative idea!
Frozen are fine! I get nunaturals at whole foods, but you can also order online at their website.
Awesome thanks! I will try with some frozen blueberries. Come blueberry season I love to go blueberry picking here in Michigan. I always pick a lot and freeze some. I’ve used frozen to make jam or throw in a smoothie. Never tried to make ketchup though!
I’m thinking about trying to make this using honey as the sweetner. Has anyone else tried this? I’ll report back and let you know what I think.
I am going to have to try this. I love ketchup and I love blueberries.
It is SO delicious!!!!! I’m making this on the stove now. For a little more tang I might add some lime or lemon juice to add some more healthy tang, or just more vinegar than the called for amount. I added about two tsp of onion powder. And I need to add a little more salt (I used garlic salt so I used a bit more than the recommended amount, but it needs more!) ! I added two tablespoons of brown sugar like the recipe suggested if you didn’t want to use stevia. And I added the right amount of garlic. I didn’t have ginger but it doesn’t need it! 🙂 I added some ancho pepper (less than quarter tsp) to just give it a really really subtle hint of richness. SO SO SO good and healthy too. In mid-summer with 5 pounds of blueberries to use up (they are so dirt cheap in this area where I’m housesitting for some reason. 5 lb for 9 bucks!!!), very happy to get away from corn syrup ketchup and a fun, cheaper twist 🙂 Love it 🙂
To add onto this notion, I think I might like it even better than ketchup. It almost tastes like there’s a small little bit of pickle in it. I used refridgerated minced garlic from a jar, so I’m wondering if that caused the flavor.
I love it because I find ketchup to be almost overpoweringly salty and sweet and don’t enjoy it like I used to. I have a harder time enjoying my food because I can’t dip as much as I’d like because the flavor is so strong, and with this I can. It’s richer but lighter and just way more enjoyable.
Soooo…. my daughter is allergic to tomatoes….. I want her to have some sort of dipping sauce, so I thought I would try this…. but she is also allergic to garlic and onion….. anyone try it without those two? Or have any thoughts for replacements/how it would turn out if I omit them??
Thanks!
Wouldn’t this be called chutney and not ketchup?
Hmmm…this looks a lot like the recipe in Color Me Vegan for blueberry ketchup.
How long does this blueberry ketchup keep for and should I store it in the fridge or pantry? This is a great recipe. Cheers!