Recipe courtesy of Chef's Market
Chef's Market Blackberry Ketchup
- Level: Easy
- Yield: approximately 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 252
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 44
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 307
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
2 cups fresh or frozen blackberries
1/2 cup cider vinegar
1/2 cup water
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons unsalted butter
1 tangerine, zest grated
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.