Huckleberry ketchup
A ketchup that goes well with pastrami, venison, or meatballs.
Ingredients
2 tablespoons cooking oil (vegetable oil)
2 onion (medium, yellow onions, minced)
1 teaspoon garlic (minced)
12 tomato (Roma plum tomatoes, seeded and quartered)
1 cup vinegar (red wine vinegar)
3 sprigs thyme (fresh thyme)
1 teaspoon pepper (black peppercorns)
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1⁄4 cup gin (optional)
3 pounds huckleberries
2 cups wine (red wine)
2 orange (zested and juiced)
8 juniper berries (whole)
Instructions
- Using a large heavy bottom sauce pan, heat the oil over a medium-high heat, add onions and caramelize, 6 minutes.
- Add garlic, cook 2 minutes.
- Stir in tomatoes and cook 5 minutes, juices should release.
- Add the huckleberries, reduce heat to low and simmer 5 minutes.
- Add the remaining ingredients minus gin if using, and cook over a medium heat until the mixture is thick and reduced by ¾, 15-20 minutes.
- Stir in gin and cook an additional 3 minutes.
- Strain and allow to cool.
Yield
1 batch
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes
Notes
If you don't have them, substitute huckleberries with blueberries, strawberries, blackberries o any combination of them and the recipe will be just as delicious. Alternativley, make it a mixed berry and huckleberry ketchup.
Source
moderate, simmer
sauces, condiments
American food recipes
Food in U.S.A.
Food in U.S.A.