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| Blueberry Catsup
2 tablespoons of vegetable oil
1 large garlic clove, thinly sliced
1 tablespoon of minced fresh ginger
1 small onion, finely minced
1 cup of chopped peeled seeded fresh tomato
2 large plums, pitted, chopped
Zest of 1 lemon, julienned
2 pints of fresh blueberries
1 tablespoon of fresh lemon juice
1/4 cup of dark brown sugar, (firmly packed)
1 tablespoon of blueberry or raspberry vinegar
1 teaspoon of ground cardamom
1 teaspoon of ground coriander
1 1/4 teaspoons of cinnamon
1/4 teaspoon of ground cloves
1 teaspoon of salt
1 tablespoon of freshly-ground peppercorns, white and black
1 dried chili pepper, crumbled
Heat the oil in a heavy-bottomed saucepan. When warmed, add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until transparent, stirring often. Add the remaining ingredients and stir well.
Raise the heat and cook over medium heat until the mixture begins to simmer. Reduce the heat and simmer for 30 minutes, stirring often. Remove from heat. Allow the mixture to cool, then puree in a food processor.
Return the mixture to the heat in a clean heavy saucepan. Bring the mixture to a "brisk" simmer and cook until thick, about one hour. Cool and store in a covered jar in the refrigerator.
This recipe yields ?? servings.
Source:
"Lynn Thomas on the Food Forum BB at http ://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey @ krypto.net"
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