Blackberry Ketchup

by Edward Daniel
Blackberry Ketchup recipe

Get your tongue all tangy and wrapped up in something hot.

Sharp tart Blackberry Ketchup with earthy cinnamon, cardamon, allspice, coriander and a fiery chipotle kick.

This dish will topple any belief that vegan food can’t be simple to put together.

Make this:

  • When you’ve freshly foraged a bagful of blackberries on your local country or park walk
  • When you’re fed up with the standard tomato ketchup and fancy moving up a notch on your culinary skills
  • When you fancy a sharp kick to go with your potato chips

Blackberry Ketchup was inspired after a foraging walk laden with a massive bagful of freshly picked ripe blackberries that needed using up.

Ketchup or catsups, as once known are savoury sauces due to their vinegar quotient. They should be consumed within a couple. Of months.  With less sugar than chutneys, they offer a tarter flavour.

Blackberry Ketchup is a vegan condiment.


Edward x

Blackberry Ketchup recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg blackberries
  • 150ml filtered water
  • Pickling spices
  • ½ inch cinnamon stick
  • 2 cardamon pods, seeds
  • 2 Allspice
  • 1tsp coriander seeds
  • 300ml vinegar
  • 1 chipotle dried chili, deseeded
  • 200g raw unrefined cane sugar


  1. Deseed chili by cutting lengthwise, but not through the stem.
  2. Wash the blackberries and place into a large saucepan with the water. Simmer for about 15 minutes until it forms into a puree.
  3. Allow to cool and sieve through a cheese nylon cloth or muslin bag. Discard the pulp (I normally return the seeds scattered to the ground).
  4. Return the blackberry puree to the saucepan.
  5. Grind the spices in a grinder and add with the vinegar, sugar and chipotle to the puree.
  6. Simmer the puree until it forms into a relatively thick sauce. Remove and discard the chipotle and place the ketchup into hot sterilised jars. Allow to cool for about 10 minutes and seal.

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