I have been wanting to make homemade ketchup for the longest time. I relish the idea of having a whole pantry full of sauces that I made myself to keep up all year long. Was I expecting to make Black Berry Ketchup first? No. Not at all. However, it is dang good. I could almost use in place of the traditional tomato flavor in just about everything, plus a few things I wouldn’t normally consider using the sauce on.
In deciding which recipe to use in the world of black berry ketchup recipes, I decided to take the things I loved about regular ketchup – molasses, all spice – and combine them with the ingredients called for by others..and add a twist I thought would taste great in there too – juniper berry, ancho chile powder and blackberry vinegar over cider or red wine. So you see, this isn’t your “traditional” black berry ketchup recipe. This is a twisted version all my own!
12 oz. black berries
1/2 cup water
1/2 dark brown sugar
1/4 cup molasses
3/4 tsp allspice
3 crushed juniper berries
1/4 tsp ancho chile powder
1/2 tsp salt
2 Tbsp butter
Combine the berries, water and vinegar in a pot and bring to a boil. Simmer for 5-10 minutes, until the berries pop. While this is simmering, combine the rest of the ingredients in blender or food processor. Once the berries have started popping, pour them into a sieve over the food processor and use a spoon to push as much blackberry through as you can, leaving the seeds out of the mix. Process until the butter is melted and all ingredients are combined.
Put the liquid back into the pot and simmer for 15-20 minutes. The liquid will reduce down and start to get thick and bubbly. It is up to you in regards to how thick you want your ketchup to be. I think I could have let mine cook a while longer.
Pour into a container and start using it! Once it cooled down a bit and set up, I could really taste all of the flavor variation that ingredients like ancho and juniper berry brought to the sauce. The blackberry’s and vinegar brought a sweet complexity, while the molasses and all spice gave it the ketchup like consistency and after taste. What fun!
Later I used the sauce on stuffed elk burgers…that recipe will come later in the week. Here is a preview!
(The good people of Lucero gave me this bottle of Black Berry Vinegar to do as I would with it. I’ve made salad dressings, relishes and eaten it over icecream, but this is by far the best thing I have used it on thus far. Thank you to Lucero for working with me!)