Blueberry+Balsamic+Ketchup

Blueberry Balsamic Ketchup (from Carolyn Stanley)
I'd rather call it a chutney. Whatever you call it, it's easy and delicious. This recipe is so easy that I was able to do other things while it simmered and thickened- a bit- on the stove. It's delicious as a relish and also makes a nice salad dressing.  First, put __**2&1/2 cups blueberries**__ in a fairly heavy medium saucepan. I use the frozen Wyman's wild blueberries from Maine- available in large packages at most of the clubs such as Costco and Sam's.  Then dump into same pan:
 * 1/2 cup of chopped sweet onion
 * 1 cup packed dark brown sugar
 * 1/3 cup of white balsamic vinegar (I used Trader Joe's brand.)
 * 1/4 tsp. salt
 * 1Tbsp. Minced fresh ginger. (I substituted finely slivered candied ginger- about 2 Tbsp.

Put on medium heat and stir until all the sugar is dissolved, and mixture comes to a slow boil. Reduce heat to simmer and cook at least 30 minutes till liquid is slightly thickened and syrupy. Enjoy

.Sunday, January 22, 2012 - I just made a variation on the theme. I had about a cup of blueberries defrosted, and I had about a cup of fresh cranberries left over from another recipe - so I put them into the pot with a chopped up apple, the same amount of vinegar, sugar, onion, and ginger -brought it to a boil and let it simmer. I thought it might need more sugar because of the cranberries, but it was fine, and it thickened up better with the addition of the apple that added some pectin. The chutney is a little tart but quite delicious.