Blueberry Ketchup

• 2 tablespoons vegetable oil
• 1 large garlic cloves crushed
• 1 tablespoon ginger mince fresh
• 1 medium onions finely chopped
• 2 pints blueberries
• 1 cup tomatoes fresh, peeled, seeded, chopped
• 2 large plums pitted, chopped
• 1/4 cup brown sugar dark, firmly packed
• 1 tablespoon blueberry vinegar or raspberry vinegar
• 1 tablespoon lemon juice fresh
• 1 each lemon zest of, cut into julienne strips
• 1 medium dried red chiles crumbled
• 1 teaspoon cinnamon ground
• 1 teaspoon cardamom seeds ground
• 1 teaspoon coriander ground
• 1 teaspoon salt
• 1 teaspoon mixed peppercorns white, green, red, black, freshly ground

1. Heat the oil in a heavy-bottomed saucepan (two quart or larger).
2. Add the garlic and ginger and cook over low heat for two minutes.
3. Add the onion and cook until soft and transparent, stirring often.
4. Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well.
5. Cook over medium heat until the mixture begins to simmer.
6. Reduce the heat and keep simmering gently for 30 minutes.
7. Remove from the heat.
8. Let the mixture cool slightly, then puree in a food processor or blender.
9. Return the puree to the pan and heat, bringing the mixture to a simmer.
10. Cook until thick, about 1 hour.
11. Pour into two sterile pint jars or containers.
12. Cover and let cool.
13. Store in the refrigerator for up to four weeks or freeze.

vegetable oil, garlic, ginger, onions, blueberries, tomatoes, plums pitted, brown sugar, blueberry vinegar, lemon juice fresh, lemon zest of, red chiles, cinnamon ground, cardamom seeds ground, coriander ground, salt, black

Taken from recipeland.com/recipe/v/blueberry-ketchup-5566 (may not work)