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- 2 shallots, unpeeled
- 1 teaspoon(s) olive oil
- 1 quart(s) blueberries (about 1 1/2 pounds)
- 1 cup(s) firmly packed brown sugar
- 1/2 cup(s) red wine vinegar
- 1 tablespoon(s) freshly grated ginger
- 1 clove(s) garlic, minced
- 1 teaspoon(s) ground allspice
- 1/2 teaspoon(s) ground cinnamon
- 1. Preheat the oven to 375 degrees.
- 2. Coat the shallots with the oil and bundle in a double thickness of aluminum foil. Place the bundle on a baking sheet and roast in the oven for about one hour until the shallots are tender when pierced with a knife. When cool enough to handle, peel and dice.
- 3. Combine the roasted shallots with the blueberries, sugar, vinegar, ginger, garlic, allspice and cinnamon in a large, nonreactive pot and slowly bring to a boil, stirring frequently to prevent scorching. Reduce the heat and simmer until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
- 4. To refrigerate: cool, cover and refrigerate for up to three weeks. To can: Ladle the ketchup into clean, hot 4-ounce or half-pint jars, leaving 1/4-inch of headspace between the top of the ketchup and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center the lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 15 minutes. Turn off the heat, remove the canner lid and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to one year.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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