Huckleberry Ketchup

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  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: Yield: about 1 1/2 cups
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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)


  1. 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.
  2. Strain the ketchup into a small bowl and allow to cool before serving.
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