Blackberry, Blueberry and Salal Berry Ketchup

 

Serve this with hot smoked salmon! Pulled basque pork!    Hazelnut halibut! On french toast, pancakes and waffles! and practically EVERYTHING!

 

This 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.

 

1 pound berries, one or two varieties (Blackberry, Blueberry and Salal Berry) or all blackberries

1-2 T. water

1 1/3 cups pure maple syrup, blue agave syrup, or brown sugar

1/3 cup cider vinegar

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

½ tsp. sea salt

¼ tsp. 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.