Smoky blackberry ketchup
- September 2017
- Makes 900g
- Hands-on time 40 min, simmering time 1 hour
If you love preserving, give this recipe of smoky blackberry ketchup a try. Deep in colour and rich in fruity flavour, Thane Prince’s recipe works well with porky meats.
- Dairy-free recipes
- Gluten-free recipes
- Vegetarian recipes
- trace fat (no saturated)
- 5.3g (5.2g sugars)
Per 25g Serving
Cook everything (step 3) until very soft (especially the onions), then purée the sauce and work it through a coarse sieve with a wooden spoon.
I like this ketchup quite sweet but you could leave out 50g of the sugar if you’d prefer a sharper sauce.
I leave in the chilli pith and seeds; for a milder flavour, take them out.
The ketchup will keep in sterilised jars or bottles for up to 2 months. Once opened, store in the fridge and use within 2 weeks.
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