Blueberry Ketchup

2 Tbs Vegetable Oil
1 large Garlic Clove -- Crushed
1 Tbs Mince Fresh Ginger
1 med Onion -- Finely Chopped
2 pint Blueberries
1 cup Fresh Tomato -- Peeled, Seeded-And Chopped
2 large Purple Plums, Pitted And-Chopped
1/4 cup Dark Brown Sugar -- Firmly-Packed
1 Tbs Blueberry Or Raspberry-Vinegar
1 T Fresh Lemon Juice
Zest Of 1 Lemon -- Cut Into-Julienne Strips
1 med Dried Chili Pepper -- Crumbled
1 tsp Ground Cinnamon
1 tsp Ground Cardamom
1 tsp Ground Coriander
1 tsp Salt
1 tsp Freshly Ground Mixed -Peppercorns -- White, Green -Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often.

Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well. Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes. Remove from the heat.

Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer.

Cook until thick, about 1 hour. Pour into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.