Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.
The following recipe is from "Shoalwater's Finest Dinners" by Ann and Tony Kischner with Cheri Walker.
BLACKBERRY KETCHUP 4 cups; approximate preparation time 15 minutes
8 cups blackberries
2 shallots, peeled and minced
1 medium yellow onion, peeled and chopped
2 teaspoons dried tarragon, crushed
2 teaspoons dried marjoram, crushed
1 teaspoon dried rosemary, crushed
Juice and peel of 1 lemon
3/4 cup balsamic vinegar
1/2 cup sugar or to taste
1 teaspoon salt
1/2 teaspoon black pepper
1. Combine the blackberries, shallots, onion, tarragon, marjoram, rosemary, lemon juice and peel, the vinegar and sugar in a large saucepan. Cover and bring to a boil. Reduce the heat and simmer 10 minutes.
2. Cool slightly, then puree the ketchup in a blender or food processor and strain through a medium sieve into a clean saucepan, pressing it to retrieve as much puree as possible. Add the salt and pepper; taste for sweetness, adding a little more sugar if necessary. Cook down over low heat until reduced to 4 cups.
3. Store the ketchup in the refrigerator.
Note: Use this ketchup as you would tomato ketchup.
Data per 2-tablespoon serving Calories 34 Protein 0g Fat 0g Carbohydrates 9g Sodium 67mg Saturated fat 0g Monounsaturated fat 0g
Polyunsaturated fat 0g Cholesterol 0mg