BLACKBERRY CATSUP (aka B&B EVERYTHING SAUCE)

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Serve this with hot smoked salmon!
We also made a variation of this to serve with duck at Thanksgiving 2011. We replaced half of the blackberries with 8 ounces of fresh pomegranate juice and kept the rest the same. For service we put it in a squeeze bottle for ease of applying to the duck and we garnished all with a few whole pomegranate seeds.

Plums work well in this recipe too.

Ingredients:

  • 1 pound blackberries

  • 1-2 tablespoons water
  • 1 1/3 cups pure maple syrup, blue agave syrup, or brown sugar
  • 1/3 cup cider vinegar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper

Method:

Place blackberries and water in a large sauce pan and simmer until they begin to break up, approximately 10-15 minutes; puree through food mill to remove seeds; return to stove; reduce to slightly thickened and add maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper and cook for approximately 10 minutes or until ingredients have “bloomed” into the blackberry reduction. Chill to serve.

Chef note: the finished ketchup will not be as thick as tomato ketchup. To make thicker, reduce by simmering over low heat until more liquid evaporates.






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