Huckleberry Ketchup
Ingredients
- 2 tablespoons vegetable oil ⓘ
- 2 medium yellow onions, minced
- 1 teaspoon minced garlic ⓘ
- 12 Roma plum tomatoes, seeded and quartered ⓘ
- 3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination ⓘ
- 2 cups dry red wine ⓘ
- 1 cup red wine vinegar ⓘ
- 2 oranges, zested and juiced ⓘ
- 8 juniper berries ⓘ
- 3 sprigs fresh thyme ⓘ
- 1 teaspoon black peppercorns ⓘ
- 2 bay leaves ⓘ
- 1 cup brown sugar ⓘ
- 2 tablespoons tomato paste ⓘ
- 1 teaspoon salt ⓘ
Instructions
- In a large saucepan heat the oil over medium high heat.
- Add the onions and cook until they begin to caramelize, about 6 minutes.
- Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
- Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
- Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes.
- Stir in the gin and cook an additional 3 minutes.
- Strain the ketchup into a small bowl and allow to cool before serving.
Nutrition & Diet Analysis (per serving)
528
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).