Sauced: Blueberry Ketchup Recipe

• 1 tablespoon olive oil
• 2 tablespoons minced shallot, about 1 medium shallot
• 2 teaspoons minced fresh ginger
• 1 medium garlic clove, minced
• 2 cups fresh blueberries
• 1/4 cup red wine vinegar
• 1/4 cup dark brown sugar
• 1/4 teaspoon Kosher salt

1. Heat oil over medium heat in a medium sauce until shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes. Add in ginger and garlic and cook until fragrant, about 30 seconds.
2. Add in blueberries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes. Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.

olive oil, shallot, fresh ginger, garlic, fresh blueberries, red wine vinegar, dark brown sugar, kosher salt

Taken from www.seriouseats.com/recipes/2011/08/sauced-blueberry-ketchup-condiment-recipe.html (may not work)