Ingredients
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1 bunch green onions
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1 (1 - inch) chunk fresh ginger
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2 tbsp butter
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1/2 tsp chili powder
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2 (6 oz) containers blueberries
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1/2 cup ketchup
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1/4 cup lemon juice
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1/8 tsp ground allspice
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1 tbsp molasses (not blackstrap)
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1/2 tsp salt
Steps
1
Thinly slice the green onions. Peel and finely chop the ginger.
2
In a medium saucepan, melt the butter on medium. Add the green onions, ginger, and chili powder. Cook 5 min., stirring occasionally. Add the blueberries, ketchup, lemon juice, allspice, molasses, and salt. Cook 15–20 min., until blueberries burst, stirring occasionally.
3
Let mixture cool, then purée in a blender until smooth. Refrigerate up to 2 weeks.
