BLACKBERRY, BLUEBERRY, & SALAL BERRY KETCHUP (catsup) (aka B&B EVERYTHING SAUCE)
We also make a variation of 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.
This RECIPE is made with a pound of fruit. Mix and match the fruit, because all our suggestions are in the same local season. We suggest blackberries, blueberries, salal berries, huckleberries and/or even Italian plums. It freezes like alcohol, meaning it doesn’t freeze solid. for that reason, plan to use it in 6 months or less. Freeze in reusable container with a tight fitting lid. Always cover the top of the sauce with waxed paper or parchment before covering with tight lid.
Our EVERYTHING Sauce is bottled for us commercially, and it is made with Blueberries and Blackberries. Salal berries are not a commercial crop locally.
1 pound berries, one or two varieties or all 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
Place fruit(s) and water in a large sauce pan and simmer over medium or medium low heat until it breaks up, approximately 10-15 minutes; puree through food mill or using a stick blender. To remove small seeds, strain through a sieve. Return strained fruit to stove on medium; reduce some to slightly thickened. Add maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper and cook for approximately 10 minutes or until ingredients have “bloomed” into a “berry” good 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; it will tighten as it chills. Chill or serve warm.