How To Make Hedgerow Ketchup
Need something to amp up the flavor on your appetizers? Look no further from our delicious dip recipes. Together with an array of sauce recipes, these delightful flavorings are sure to enhance any meal. We have a variety of recipes, from savory marinara sauces to sweet cinnamon dips. Pair off these yummy dip recipes with your favorite finger foods and snacks for a more delightful treat!
Serves:
Ingredients
- 500g mixed hedgerow fruits (blackberries, elderberries, sloes, hawthorn berries)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 apple, peeled, cored, and chopped
- 200g granulated sugar
- 100ml apple cider vinegar
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- pinch of black pepper
Instructions
-
Rinse the hedgerow fruits and remove any leaves or stems. Place them in a large saucepan along with the chopped onion, minced garlic, and apple.
-
Cook the mixture over medium heat for about 10 minutes, stirring occasionally.
-
Add the sugar, apple cider vinegar, mustard seeds, cinnamon, cloves, salt, and black pepper to the saucepan. Stir well to combine.
-
Reduce the heat to low and simmer the mixture for about 45 minutes, or until the fruits have softened and the mixture has thickened.
-
Remove the saucepan from the heat and let the mixture cool slightly.
-
Transfer the mixture to a blender or use an immersion blender to puree until smooth.
-
Strain the ketchup through a fine-mesh sieve to remove any seeds or skins. Discard the solids.
-
Pour the strained ketchup into sterilized jars and seal. Allow the ketchup to cool completely before storing in the refrigerator.
-
The hedgerow ketchup will keep in the refrigerator for up to 2 weeks.
Nutrition
- No nutrition information available. : 0
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
