Sea-buckthorn berry ketchup
One ketchup more to add to our collection. Goes well with cold meats and wild game.
Ingredients
8 ounces sugar
1⁄2 cup vinegar (red wine vinegar)
2 tablespoons ginger (fresh ginger, grated)
1 tablespoon lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon allspice (ground)
1⁄4 teaspoon pepper (black pepper)
12 ounces berries (sea-buckthorn berries, fresh or frozen)
1 shallot (peeled and minced)
Instructions
Combine the ingredients in a large saucepan over medium heat. Cook, stirring continuously, until the sugar dissolves then bring the mixture to a boil before reducing the mixture to a simmer.
Continue cooking, stirring occasionally, until the sea-buckthorn berries have almost all broken down into a pulp and the sauce has thickened (about 25 minutes).
Take off the heat, press through a sieve to remove the seeds then spoon into sterilized glass jars that have been warmed in an oven heated to 250°F for 5 minutes.
Seal and allow to cool then refrigerate for at least 4 hours, until thickened.
Yield
1 batch
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Source
moderate, simmer
condiments, sauces
American food recipes
Food in U.S.A.
Food in U.S.A.