Blackberry Ketchup


Makes 2 cups • Photography by Casey Woods


Blackberry Ketchup


For 1 Batch(es)


  • 1 pint (8 ounces) fresh blackberries
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 large shallot, chopped coarsely
  • 3 cup packed brown sugar (or to taste)
  • 1/4 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Blackberry Ketchup Directions

  1. Combine all the ingredients in a saucepan over medium heat—stirring occasionally.
  2. When the mixture begins to boil, reduce the heat and simmer, uncovered, until the juices in the pan appear to thicken a bit—about 25 to 30 minutes.
  3. Remove the pan from the heat and allow to cool slightly.
  4. Place the contents into a blender (or use an immersion blender) and puree.
  5. Strain through a fine-mesh sieve into a small bowl to remove the seeds, if preferred.
  6. Pour into a glass jar or container, cool and store in the refrigerator until ready to use. Due to the pectin content in the berries, the mixture will thicken considerably after cooling; thin with a bit of water over low heat before using, if desired.

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