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Cook Time:15 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 45 minsServings:48Yield:3 cupsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 45 minsServings:48Yield:3 cups
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:4 hrs 30 mins
Additional Time:
4 hrs 30 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:48
Servings:
48
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½cupsfresh blueberries1 medium shallot, minced (about 2 tablespoons)1 ¼cupssugar½cupred-wine vinegar2tablespoonsminced fresh ginger1tablespoonlime juice¼teaspoonsalt¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
2 ½cupsfresh blueberries
1 medium shallot, minced (about 2 tablespoons)
1 ¼cupssugar
½cupred-wine vinegar
2tablespoonsminced fresh ginger
1tablespoonlime juice
¼teaspoonsalt
¼teaspoonfreshly ground pepper
DirectionsPlace blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.TipsMake Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)Originally appeared: EatingWell Magazine, June/July 2005
Directions
Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.TipsMake Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 1 month.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Originally appeared: EatingWell Magazine, June/July 2005
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Nutrition Facts(per serving)25Calories7gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
