photograph by Jennifer May
Recipe by Sherri Brooks Vinton, submitted by Maya Parson
Makes about 3 cups
Try this condiment and you’ll be surprised at how well the berries clear the savory line. I love it on burgers. It’s not too sweet and it’s laced with the same spices found in the classic version, making this ketchup both fresh and familiar.
2 shallots, unpeeled
1 teaspoon olive oil
1 quart blueberries (about 1 ½ pounds)
1 cup firmly packed brown sugar
½ cup red wine vinegar
1 tablespoon freshly grated ginger
1 garlic clove, minced
1 teaspoon ground allspice
½ teaspoon ground cinnamon
1. Preheat the oven to 375°.
2. Coat the shallots with the oil and bundle in a double thickness of aluminum foil. Place the bundle on a baking sheet and roast in the oven for about 1 hour, until the shallots are tender when pierced with a knife. When they’re cool enough to handle, finely dice them.
3. Combine the roasted shallots with the blueberries, sugar, vinegar, ginger, garlic, allspice and cinnamon in a large, nonreactive pot and slowly bring to a boil, stirring frequently to prevent scorching. Reduce the heat and simmer until thickened, about 30 minutes. Purée with an immersion blender.