Ketchup is one of America's favorite & most popular condiments. It first originated in China around the 1600's , but wasn't anything like the ketchup we know today. It was called "ketsiap", extremely salty and made from the brine of pickled fish & spices. There were no tomatoes in this version or any version of ketchup until the early 1800's.

Today, artisan ketchup's are popping up everywhere. If you've only had tomato based ketchup, here's an opportunity to try something delicious & new. This recipe uses fresh blueberries and white-balsamic to make a tart & tangy ketchup. It was inspired by a recipe from the Seattle times, Food & Wine. 

Blueberry Ketchup is very versatile and can be used on pork dishes, chicken dishes, burgers & even as a topping for dessert. I used mine as a condiment on hamburgers I made with Brie cheese. Brie & Blueberry ketchup are the perfect combo. Here's an opportunity to turn a boring plain burger into a fabulous gourmet treat.


Step 1: Ingredients

Blueberry Ketchup :

2 1/2 cups fresh blueberries

1 cup packed golden brown sugar

1/3 cup white- balsamic vinegar

1/2 cup white onion finely chopped

2 tablespoons minced ginger

1/4 teaspoon kosher salt

<p>Hi Imnopeas ! </p><p>Your recipe sounds lovely and I really want to try it out . But do you know if it works good to use frozen blueberries? </p><p>Thanks :) </p>
Whoa! Great history at the beginning too. I'll have to give this a go.
The history of ketchup is very interesting! Some other early production ketchup's were mushroom, walnut &amp; anchovy. Can you imagine an anchovy ketchup? Ick...
Ick indeed! Although the walnut one sounds quite pleasant, actually.
interesting :)<br>would it work with other berries? as blueberries make me turn green LOL
Yes, it should.Raspberries would be a good alternative.
I am a fanatic for blueberries so I'll have to give this a try when they come into season.
Yum. That burger looks good enough to eat.&nbsp;<br> <br> I had to laugh when I read, &quot;The mixture will continue to heat as it cools.&quot;&nbsp; That sounds like something I would say, right up there with &quot;Don't chew with your mouth full&quot; and &quot;Don't talk with your mouth open.&quot;&nbsp;
hahahaha glad to know i'm not the only person to say &quot;don't chew with your mouth full&quot; and &quot;don't talk with your mouth open&quot; LOL
oops, that was a typo. The mixture will continue to thicken as it cools. ;)<br><br>
This sounds so good! I might have to give this a try - my boyfriend loves blueberries.
Thanks! I love recipes that don't require much prep and cook time, yet still taste amazing. This recipe is definitely it.

About This Instructable


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Bio: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!
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