Jay Angler wrote:OK, that word "ketchup" jumped out at me from the first post. Disclaimer - I couldn't follow a recipe if my life depended on it. I'm just toooo... into doing my own thing with what I have on hand!
Blackberries -- Blackberry Ketchup
By Cece Sullivan
Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.
The following recipe is from "Shoalwater's Finest Dinners" by Ann and Tony Kischner with Cheri Walker.
BLACKBERRY KETCHUP 4 cups; approximate preparation time 15 minutes
8 cups blackberries (a bit over 3x 650ml picking containers)
2 shallots, peeled and minced (included in walking onion total)
1 medium yellow onion, peeled and chopped (walking onion bases – 79 grams)
2 teaspoons dried tarragon, crushed (didn't have any)
2 teaspoons dried marjoram, crushed (fresh 2.8 grams)
1 teaspoon dried rosemary, crushed (fresh 3.8 grams - maybe too much)
Juice and peel of 1 lemon (2 Tbsp lime – no peel - it's what I had on hand)
3/4 cup balsamic vinegar
1/2 cup sugar or to taste
1 teaspoon salt
1/2 teaspoon black pepper (freshly ground, so not exactly measured)
1. Combine the blackberries, shallots, onion, tarragon, marjoram, rosemary, lemon juice and peel, the vinegar and sugar in a large saucepan. Cover and bring to a boil. Reduce the heat and simmer 10 minutes. (I cooked the blackberries first and put through my squishing sieve AKA as a vegetable ricer)
2. Cool slightly, then puree the ketchup in a blender or food processor and strain through a medium sieve into a clean saucepan, pressing it to retrieve as much puree as possible. Add the salt and pepper; taste for sweetness, adding a little more sugar if necessary. Cook down over low heat until reduced to 4 cups.
3. Store the ketchup in the refrigerator.
Note: Use this ketchup as you would tomato ketchup.
The family I taste-tested this on weren't impressed. The more cultured farm folk I got to test it, thought it was awesome on goat cheese. If I do this again, I'd substitute ~1/2 the balsamic vinegar for plain as to me it overwhelmed things a little and made it a bit sweeter than it needed to be. It's got enough sugar and vinegar in it that I'd be comfortable boiling water canning it, but for the moment it's in the fridge.
Would you be willing to give some specific examples with quantities/ratios? I've done a little fermenting such as saurkraut, but I'm a total amateur in that area, so feel better with a little guidance!
we regularly ferment berries and garlic in raw honey.
Jay Angler wrote:Would you be willing to give some specific examples with quantities/ratios?