Blackberry Ketchup Recipes
BLACKBERRY KETCHUP (CATSUP)
While in the midst of making blackberry jam, vinegar and pies with my Mom, she pulled out a recipe for blackberry ketchup (or catsup) and has been making it for years. I tried it on pork chops (roasted loin also) and it's great on roasted chicken also! Where she found the recipe I'll never know... It's on a newspaper clipping and taped to a card...
Provided by mrjrm2
Categories Sauces
Time 1h10m
Yield 2 1/2 Cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 851.4, Fat 2.5, SaturatedFat 0.1, Sodium 40.8, Carbohydrate 213.1, Fiber 25.9, Sugar 187.2, Protein 6.7
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.
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- Wash the blackberries in a colander under a cold tap, then shake off as much water as you can. Tip them into a large heavy-based stainless-steel (non-reactive) pan or preserving pan with a lid.
- Grind the celery seeds, juniper and peppercorns finely using a spice mill or a pestle and mortar. Put everything but the sugar into the pan with the blackberries and put over a low-medium heat.
- Bring the mixture up to a simmer (it should bubble gently), cover with the lid and cook for 30-40 minutes or until everything is very soft. Remember to stir from time to time to prevent the mixture from catching and burning on the base of the pan. Remove from the heat and leave for 5 minutes (blending super-hot mixtures can be explosive).
- Once the mixture has cooled a bit, spoon it into a blender, take out the central stopper, cover the hole with a tea towel, then whizz until smooth (you may need to do this in batches). Put a sieve over a glass bowl and, using a wooden spoon, rub the mix through it until only a dry, fibrous residue is left in the sieve (discard).
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