> 1 bunch green onions
> 1 (1 - inch) chunk fresh ginger
> 2 tbsp butter
> 1/2 tsp chili powder
> 2 (6 oz) containers blueberries
> 1/2 cup ketchup
> 1/4 cup lemon juice
> 1/8 tsp ground allspice
> 1 tbsp molasses (not blackstrap)
> 1/2 tsp salt
Thinly slice the green onions. Peel and finely chop the ginger.
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.
Let mixture cool, then purée in a blender until smooth. Refrigerate up to 2 weeks.