Recipe courtesy of Chef's Market
Chef's Market Blackberry Ketchup
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: approximately 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 252
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 44 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 307 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: approximately 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 252
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 44 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 307 mg
Ingredients
Directions
- In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil. Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan. Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind. Simmer until thickened, about 10 minutes. Let cool.
