- 1 tablespoon vegetable oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger root
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seed
- 2 cups blueberries
- 1/4 cup packed brown sugar
- 2 tablespoons balsamic vinegar
- Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.
- Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.
- Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
- Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.
05/04/2018
recipepes.com
Blueberry Ketchup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
