---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLUEBERRY KETCHUP
  Categories: Fruits, Seasonal, Condiments
       Yield: 3 cups
  
       2 tb Vegetable Oil
       1 lg Garlic Clove; Crushed
       1 tb Mince Fresh Ginger
       1 md Onion; Finely Chopped
       2 pt Blueberries
       1 c  Fresh Tomato; Peeled, Seeded
            -And Chopped
       2 lg Purple Plums, Pitted And
            -Chopped
     1/4 c  Dark Brown Sugar; Firmly
            -Packed
       1 tb Blueberry Or Raspberry
            -Vinegar
       1 tb Fresh Lemon Juice
            Zest Of 1 Lemon; Cut Into
            -Julienne Strips
       1 md Dried Chili Pepper; Crumbled
       1 ts Ground Cinnamon
       1 ts Ground Cardamom
       1 ts Ground Coriander
       1 ts Salt
       1 ts Freshly Ground Mixed
            -Peppercorns; White, Green
            -Red And Black
  
   Heat the oil in a heavy-bottomed saucepan (two quart
   or larger).  Add the garlic and ginger and cook over
   low heat for two minutes.  Add the onion and cook
   until soft and transparent, stirring often.  Add the
   blueberries, tomato, plums, brown sugar, vinegar,
   lemon juice and zest, chili pepper, spices, salt and
   pepper, stirring well.  Cook over medium heat until
   the mixture begins to simmer.  Reduce the heat and
   keep simmering gently for 30 minutes.  Remove from the
   heat.  Let the mixture cool slightly, then puree in a
   food processor or blender. Return the puree to the pan
   and heat, bringing the mixture to a simmer.  Cook
   until thick, about 1 hour. Pour into two sterile pint
   jars or containers.  Cover and let cool.  Store in the
   refrigerator for up to four weeks or freeze.
   
   From:  The Food Column Of The Denver Post Magazine
   Section 07-31-94
   
   Posted by:  Rich Harper
  
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