Blueberry Ketchup


  • 1 tbsp EVOO
  • 2 tbsp minced shallot (about 1 medium shallot)
  • 2 tsp minced ginger
  • 1 medium garlic clove, minced
  • 2 cups fresh blueberries
  • 1/4 cup Blueberry balsamic vinegar
  • 1/4 cup dark brown sugar
  • 1/4 tsp kosher salt



Heat oil over medium heat in a medium sauce pan until simmering. Add in shallot and cook until tender. Add in ginger and garlic, cook another 30 seconds (until fragrant).

Add in blueberries, vinegar, brown sugar, and salt then bring to a boil. Reduce heat, simmer until thickened (about 30-45 mins).

Let cool to room temp. Pour into container and store in fridge up to 2 weeks.