Bison Basics: Homemade Blueberry Ketchup

So here’s the thing about condiments. They’re actually great vehicles for getting really creative, but a lot of people are quick to just grab something store-bought because it’s fast and easy. Unfortunately, fast and easy doesn’t always open the door for creativity. Fortunately for you, though, a delicious and easy homemade ketchup recipe is perfect for Bison Basics!

Be sure to add this #BisonBasics recipe for Homemade Blueberry Ketchup to your collection! |

Now normally, ketchup is fairly one-sided. What do I mean? Well, with a store-bought regular ketchup, there are only so many things you can put it on (hot dogs, hamburgers, fries, etc). It has such a distinct flavor – that superficial sugary/vinegary/tomato-y taste – that it’s automatically limited. You’re not exactly going to be eating plain ketchup by the spoonful. But… when you make your own, that’s when you can create a ketchup that’s versatile and tasty (so tasty it can actually be oddly delicious on its own).

Homemade Blueberry Ketchup so good you'll wanna eat it by the spoonful (no, really!) |

Plus, with a homemade version, you have the added bonus of not consuming a ketchup loaded with things like high fructose corn syrup and preservatives, so you can feel a little bit better about serving it to your family and friends – especially if you take a recipe like this and make sure to use fresh, local, and/or organic ingredients like we did.

Save money and avoid nasty artificial ingredients by making your own ketchup at home! |

Because it’s Blueberry Bison Month we obviously did a blueberry ketchup, but to be honest, almost any fruit would work well – we easily could have done a peach cilantro ketchup or a mango jalapeno ketchup (and we still can if you want us to, just comment below!).

Homemade Blueberry Ketchup |
Look at that color, would you?

With this recipe for blueberry ketchup, you get tons of flavor and lots of depth. Everything comes together really well and the taste is so well blended that it doesn’t have any highs and lows or the sting of regular ketchup on its own – just sweet, smooth flavor all the way through. In turn, I think this non-traditional ketchup has a little bit more diversity in terms of how it can be enjoyed: I’d easily use it for a poultry dish, inside a quesadilla, over eggs, you name it. Right now it seems like gourmet hot dogs are super popular, so it only makes sense to whip up an accompanying condiment that’s equally unique (hint, hint for later in the month).

Homemade Blueberry Ketchup |

recipe13 oz tomato paste
1/8 tsp onion powder
½ cup fresh blueberries
1/8 tsp granulated garlic
2 tsp rice vinegar
1 Tbsp pure honey (or agave nectar if you’re vegan!)
1 tsp lemon juice
¼ cup blueberry puree
½ Tbsp Worcestershire sauce
½ tsp hickory smoked salt
1 Tbsp brown sugar
¼ cup water

Combine all ingredients in a sauce pan. Simmer over medium-low heat for 20-30 minutes until you achieve the desired consistency, whisking occasionally (be sure to scrap the sides). By reducing it down, you’re helping to intensify the flavors. When done, pour into a blender and puree until smooth.

Homemade Blueberry Ketchup |

EDIT: So, funny story. We made this ketchup and put it in the fridge without a label. Normally no big deal… but somewhere in that same fridge, we had a container of pure blueberry puree (which, at first glance, looks exactly like the blueberry ketchup).

Well, this past weekend Jessa went to make a margarita and grabbed what she thought was the blueberry puree; turns out, it was the ketchup. But — and this just shows how versatile this ketchup is — it was DELICIOUS.

Hey, we told you it could be used in some non-traditional ways! Who knew making a blueberry ketchup margarita would be one of them?


6 Comments Add yours

  1. What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!

    Have a great day! 😀

  2. Looks AMAZING! I agree, I don’t like manky shop-bought sauces, they actually make me hyper! This is going on my weekend make list though, looks too good not to.

    1. JP Bison says:

      Sadly I’m not surprised to hear you say that. So many people report weird side effects from artificial ingredients, especially things like high fructose corn syrup and aspartame. The more I learn, the more I’m determined to avoid them at all costs. And that’s awesome – definitely let us know how it turns out!

  3. Lauren @ Hall Nesting says:

    omg I want to try this out this weekend with some grilled quail! This looks and sounds phenomenal yall!

    1. Thanks! And please do, this would be great for quail!

      I feel like this was such a great recipe to do as a Bison Basics post not only because is it a “basic” recipe (in the sense that everyone should know how to make their own ketchup!), but it’s truly getting back to basics. Traditionally speaking, ketchups were rather complex and contained everything from oysters to walnuts; it wasn’t until the 19th century or so that we started seeing the move to make ketchup sweeter and simpler (insofar as it was being used as more of a heavily processed condiment than a versatile homemade sauce).

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