Blueberry Ketchup



  • 1 tablespoon olive oil
  • 2 tablespoons minced shallot, about 1 medium shallot
  • 2 teaspoons minced fresh ginger
  • 1 medium garlic clove, minced
  • 2 cups blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup cococnut sugar
  • 1/4 teaspoon kosher salt


  1. Heat oil over medium heat. Add shallot and cook until softened, but not browned, about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds. Add blueberries, vinegar, coconut sugar, 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.