Blackberry Ketchup Recipes

BLACKBERRY KETCHUP (CATSUP)

Steps:

• In a large pan, stir berries often over medium heat until they get juicy and begin to fall apart (10 minutes). Using a fine strainer, rub berries and juice into a bowl (discard seeds).
• Put berries back into original pan and stir in all other ingredients. Bring to a boil over high heat and simmer gently, uncovered and stirring often, until reduced to 2 1/2 cups (about 1 hour).
• Cool ketchup (catsup) and serve, or chill air-tight for up to 2-weeks (freeze to store longer). Makes 2 1/2 cups.

BLACKBERRY KETCHUP

Steps:

• In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes. Remove the pan from the heat and allow to cool slightly. Place contents into blender and puree. Strain the purée through a fine mesh sieve into a small bowl to remove the seeds. Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.

BLUEBERRY KETCHUP

Steps:

• Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.
• Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.
• Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
• Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.