Huckleberry Ketchup

Total Time:
55 min
10 min
45 min

Yield: about 1 1/2 cups

  • 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
  • 1/4 cup gin (optional)
  • 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.

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