This blueberry ketchup recipe is perfect for any time of the year, especially during a summer barbecue. It’s currently blueberry season on the farm and we’ve been in search of every way to use the fresh berries.
If it just so happens that you find this recipe in the middle of winter, use frozen blueberries if fresh blueberries aren’t available.
Are you wondering where ketchup was born?
So I asked Google where ketchup came from and, surprisingly, it came from China. Traders brought fish sauce from Vietnam to southeastern China, which then became popularized by the British. The British likely encountered the “ketchup” in Southeast Asia, returned home and tried to replicate the fermented dark sauce sometime around the 18th century. These replications were typically made with mushrooms or anchovies to mimic the savory taste. Therefore, adding it to flavor soups and sauces became popular and it turned into a staple ingredient to marinate meats and poultry.
The first tomato ketchup surfaced in the mid 18th century. Ketchup lasted in a sealed jar for a year, is a huge success in the food industry back then. Henry J. Heinz began producing the ketchup we consequently know and love in the year 1876. The popular condiment is in almost every American household today.
How to Make Blueberry Ketchup
- Heat oil over medium heat in a saucepan
- Add in ginger and garlic and cook until fragrant, about a minute
- Add in blueberries, vinegar, honey, salt, pepper, lime juice, and ketchup and bring to a boil
- Reduce heat and simmer until thickened, about 30 minutes
- Let cool to room temperature, pour into an airtight container and store in the refrigerator for up to 4 weeks
A chef friend of mine gave me permission to find shortcuts in my cooking. This was one of those recipes that required one.
The thing about this recipe is, I used off-the-shelf artisan ketchup to make my life a little easier. Apparently I am not the only one who found it difficult to replicate the texture and the flavor of conventional ketchup and to sum up, it was necessary (in part) to lift this recipe up.
This easy-to-make blue condiment is perfect with poultry or beef, even a veggie or turkey burger, or even grilled fish filets.
The sweet and savory depth of flavor found in this blueberry ketchup will surprise you. If I had to bet on it, in short, you will love this recipe.
Adapting our Blueberry Ketchup
You know, a recipe is not truly perfect until you’ve added your own touch to it. That is to say, we encourage you to play with your food. Call to your inner chef to come out and play and change up this recipe. Here are some ideas:
- Blend in other seasonal berries
- Use this as a marinade for 3-5 hours on chicken breast or duck breast
- Glaze your favorite fish filet with this blueberry ketchup and lightly bake
- Serve on top of beef burgers
- Try this ketchup on fries
If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Easy to Make Blueberry Ketchup
- 1 tbsp. olive oil
- 1/2 tsp. ginger fresh minced
- 1/2 tsp. garlic fresh minced
- 2 c blueberries fresh
- 1/4 c red wine vinegar
- 3 tbsp. Waxing Kara Honey
- 1/2 tsp. kosher salt
- 1 dash salt and pepper
- 1 tbsp. lime juice fresh squeezed
- 1/2 c ketchup artisan
Heat oil over medium heat in a sauce pan
Add in ginger and garlic and cook until fragrant, about a minute
Add in blueberries, vinegar, honey, salt, pepper, lime juice and ketchup and bring to a boil
Reduce heat and simmer until thickened, about 30 minutes
Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 4 weeks
Want more blueberry recipes? Click here.