s BLUEBERRY KETCHUP *****
s 
|
s BLUEBERRY KETCHUP *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 5-15-2011 great, made a double batch, needs to cook longer to thicken *** This blueberry ketchup can be used with any meat. By JIM ROMANOFF For The Associated Press Besides being a delicious addition to your diet, blueberries have been linked to numerous health benefits. Sometimes the wintertime blues can be just what the doctor ordered, especially if they're the kind that grow on bushes. Besides being a delicious addition to your diet, blueberries have been linked to numerous health benefits. And the good news is that it doesn't seem to matter whether you consume fresh, frozen or even dried blueberries. Of course, it's easiest to eat blueberries out of hand or sprinkled over yogurt or cereal (just 40 calories per half cup serving), but they also make an excellent addition to cooked dishes, and not just the usual desserts and bake goods. Blueberries can have a savory side, too. Consider adding fresh or dried blueberries to your stuffing next time you roast a chicken or turkey. They even make a surprising addition to a meatloaf or burger, especially when blended with savory ingredients such as onions and Dijon mustard For this recipe, blueberries are cooked down with chopped onion, minced fresh ginger and white balsamic vinegar to make a sweet and tangy ketchup to accompany lean pork tenderloin. But the ketchup would go just as well on top of a burger. For the ketchup: 2 1/2 cups blueberries 1 cup packed brown sugar 1/2 cup finely chopped sweet onion 1/3 cup white balsamic vinegar 1 tablespoon minced fresh ginger 1/4 teaspoon salt To make the blueberry-balsamic ketchup, in a medium saucepan over medium-high, combine the blueberries, brown sugar, onion, vinegar, ginger and salt. Heat, stirring constantly, until the sugar has dissolved. Adjust the heat so the blueberry mixture is vigorously simmering and cook, stirring occasionally, until the blueberries have popped and the ketchup has thickened slightly, 20 to 25 minutes (the ketchup will thicken more as it cools). Remove from heat and set aside. Note: This recipe makes more blueberry-balsamic ketchup than you will need. Don't worry, it's delicious on just about any red meat, including in place of classic ketchup on burgers. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||