Blackberry Ketchup Recipe
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Equipment: Blender, sieve/chinois, large saucepan/stockpot, jars.
Yield: 3-4 medium jars. Goes with: Pork, pigeon, venison, duck, grouse, pheasant, beetroot, goats cheese. Hops & Tails dish: Pigeon, blackberry ketchup, beetroot, watercress & nasturtium (19/08/16) Notes: Best matured for 1 month before consuming. Keeps for ages unopened, once opened store in a fridge and eat within 3 months. |
Ingredients
800g blackberries
400g caster sugar
400g water
2 large onions (diced)
4 large garlic cloves (minced)
200ml cider vinegar
1 cinnamon stick
4 star anise
12 cloves
15g Salt
Small square of muslin cloth (for the spice bag)
400g caster sugar
400g water
2 large onions (diced)
4 large garlic cloves (minced)
200ml cider vinegar
1 cinnamon stick
4 star anise
12 cloves
15g Salt
Small square of muslin cloth (for the spice bag)
Method
1. Place the sugar and water in a large saucepan/stockpot and bring to the boil.
2. Add the blackberries and return to the boil. Remove from the heat and set aside to cool slightly.
3. Purée the blackberries and pass through a fine sieve or chinois.
4. In a large saucepan/stockpot, sweat the onions in a little neutral oil over a medium heat until soft.
5. Add the garlic to the pan and briefly cook out.
6. Deglaze the pan with the cider vinegar.
7. Add the puréed blackberry mix to the pan and combine well with all the other ingredients.
8. Make a spice bag for the cloves and star anise. Add this, along with the cinnamon stick to the pan.
9. Cook the ketchup on a medium/low heat for around 1 hour, stirring regularly and skimming any surface scum.
10. Fish out the spice bag/cinnamon and purée the mix.
11. Transfer the ketchup to a bowl and allow to cool completely.
12. Pour the ketchup into sterilised jars.
2. Add the blackberries and return to the boil. Remove from the heat and set aside to cool slightly.
3. Purée the blackberries and pass through a fine sieve or chinois.
4. In a large saucepan/stockpot, sweat the onions in a little neutral oil over a medium heat until soft.
5. Add the garlic to the pan and briefly cook out.
6. Deglaze the pan with the cider vinegar.
7. Add the puréed blackberry mix to the pan and combine well with all the other ingredients.
8. Make a spice bag for the cloves and star anise. Add this, along with the cinnamon stick to the pan.
9. Cook the ketchup on a medium/low heat for around 1 hour, stirring regularly and skimming any surface scum.
10. Fish out the spice bag/cinnamon and purée the mix.
11. Transfer the ketchup to a bowl and allow to cool completely.
12. Pour the ketchup into sterilised jars.
