Sauced: Blueberry Ketchup Recipe

1. 1

   Heat oil over medium heat in a medium sauce until shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes. Add in ginger and garlic and cook until fragrant, about 30 seconds.

2. 2

   Add in blueberries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes. Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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