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Blueberry Ketchup
From Chef Jim LaPerriere, a Saugatuck-based personal executive chef. This sweet, tangy dipping sauce goes well with meats, cheeses and vegetables; try it as a glaze for barbecued pork tenderloin.
2 cups blueberries
1 teaspoon chopped garlic, about 1 clove
1 small shallot, minced
6 tablespoons brown sugar
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1/4 cup finely chopped onion
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a medium saucepot over high heat. Bring to a boil, reduce to a simmer and cook uncovered (stirring occasionally) for 25-35 minutes, or until thickened and syrupy. Cool slightly, transfer to a blender and puree. Push through a fine mesh strainer, taste and adjust seasoning if necessary. Makes about 1 cup or 8 servings.
Per serving (per 2 tablespoons): 64 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 17 g carbohydrates; 0 mg cholesterol; 248 mg sodium; 0.4 g protein; 1 g fiber.
