These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Blueberry ketchup

From Madison GA

<p>Here&#8217;s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it&#8217;s terrific as a glaze on grilled salmon or served alongside barbecued chicken.</p>
Source: EatingWell.com (Entered by Crystal Johnson)
Serves: Carbohydrate Servings: 1/2


Ingredients
2 1/2 cups fresh blueberry
2 tablespoons shallot, minced
1 1/4 cups red wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Step by Step Instructions
  1. Preparation Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours
  2. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)