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.
- 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.
- 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
- Deseed chili by cutting lengthwise, but not through the stem.
- Wash the blackberries and place into a large saucepan with the water. Simmer for about 15 minutes until it forms into a puree.
- 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).
- Return the blackberry puree to the saucepan.
- Grind the spices in a grinder and add with the vinegar, sugar and chipotle to the puree.
- 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.