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Blueberry Ketchup

Updated: Jun 23, 2020


5 cups fresh blueberries

1 cup brown sugar, I use Lakanto

2 tablespoons lemon juice

2/3 cup red wine vinegar

1 cup ketchup, sugar free

1 teaspoon sea salt

1/2 teaspoon crushed black pepper


In a large saucepan combine 4 cups of blueberries, brown sugar, lemon juice, vinegar, sea salt & pepper. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer uncovered for 15/20 minutes or until slightly thickened. You will need to stir occasionally. Remove from heat and cool.

Transfer everything from the saucepan into a blender and puree until smooth. Let cool for 5/10 minute in the blender then add in the rest of the blueberries and ketchup and blend for another 2/3 minutes.

This will store perfectly in the fridge for up to two weeks.

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