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.