Hedgerow ketchup

Hedgerow ketchup

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(2 ratings)

Prep: 30 mins Cook: 40 mins - 45 mins

More effort

Makes about 500ml
Use up foraged elderberries, blackberries, hawthorn haws or crab apples in this fruity homemade ketchup - a great sauce for sausages or burgers

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal16
  • fat0g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein0g
  • salt0.1g
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Ingredients

  • 500g elderberries
  • 500g mix of blackberries, hawthorn haws and/or crab apples
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 3 shallots, chopped
  • 2 tsp salt
  • 300ml red wine vinegar
  • 250g light muscovado sugar

For the spice bag

  • 3 dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

For the spice bag

  • 1 tsp black peppercorns

For the spice bag

  • 1 tsp mustard seeds

For the spice bag

  • 3 thin slices ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the spice bag

  • 1 cinnamon stick, broken in half

For the spice bag

  • 4 pared strips of limes zest
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Wash your bottles in hot soapy water, rinse well and leave upside down to dry. Wash and pick over all the fruit. Tip into a large pan with the shallots, salt and vinegar. Measure the spice bag ingredients onto a square of muslin, tie with kitchen string and add to the pan.

  2. Bring slowly to the boil, then reduce the heat and simmer very gently, partially covered, for 30 mins until all the fruit is softened. Remove the spice bag and press the mixture through a plastic sieve to remove seeds and tough skins.

  3. Put your prepared bottles in a moderate oven (180C/160C fan/gas 4) for 10 mins. Return the ketchup mixture to the rinsed-out pan and add the sugar. Bring to the boil, stirring, then boil hard for 8-10 mins until thick and syrupy. Decant into your warm bottles, seal and label. Will keep in the fridge for up to 2 weeks – for long-term storage (up to a year), the ketchup will need to be sterilised (see tip, below left).

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Comments, questions and tips

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Berry Crumble's picture
Berry Crumble
7th Sep, 2017
5.05
This definitely doesn't have enough reviews, it's amazing! Really sticky, spicy, fruity autumnal ketchup, great as above with sausages, or anything really. Makes about 500ml. The fruits I used were 500g elderberries, 250g wild Apple and 250g blackberries(might need to run out and pick some more for gifts!). It thickens up a bit as it cools, so don't simmer it for too long, although it's my first time making ketchup so you experienced people might have already predicted that! Only made it yesterday and it can only get better with time as the flavours develop. Highly recommend.
Berry Crumble's picture
Berry Crumble
17th Oct, 2017
5.05
Remade this with just blackberries as elderberries were all gone, still great but didn't have the winey depth of flavour as with elderberries too, maybe add a bit of port if you can't get your hands on any :)
catie74
26th Sep, 2015
This will go down a treat at our Halloween BBQ
janjan87
13th Oct, 2017
How long after jaring up the ketchup should you boil the jars to can them? Worried I've made my first batch loose it's ketchup consistency now after canning :-/ help!
goodfoodteam's picture
goodfoodteam
20th Oct, 2017
Thanks for your question. You will find information about sterilising the bottles and storing the ketchup underneath the recipe in the tip section. Hope this helps. The consistency should be pourable.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.