Thinly slice green onions. Peel and finely chop ginger.
In a medium saucepan, melt butter on medium. Add green onions, ginger and chili powder. Cook, stirring occasionally, 5 minutes. Add blueberries, ketchup, lemon juice, allspice, molasses and salt. Cook until blueberries burst, stirring occasionally, 15 to 20 minutes.
Let mixture cool, then puree in a blender until smooth. Refrigerate up to 2 weeks.
Source: Hannaford fresh Magazine, July August 2024