Blackberry Ketchup
Ingredients
- 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
Instructions
- Combine all the ingredients in a saucepan over medium heat—stirring occasionally.
- 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.
- Remove the pan from the heat and allow to cool slightly.
- Place the contents into a blender (or use an immersion blender) and puree.
- Strain through a fine-mesh sieve into a small bowl to remove the seeds, if preferred.
- 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.
Notes
Photography by Casey Woods
