Sweet and spicy and full of umami. This ketchup forgoes tomatoes and gets it bold flavor from the sweet tart nature of summer blackberries. The bite of vinegar defines this condiment as ketchup, but the spiciness makes it something special all its own.
- 1 pound fresh blackberries
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup brown sugar, packed
- 1 teaspoon chinese 5 spice powder
- ½ teaspoon red pepper flakes, or to taste
- 1 pinch salt
- 1 tablespoon unsalted butter
In a medium heavy-bottomed saucepan set over medium heat, combine the berries, vinegar, water, brown sugar, 5 spice powder, red pepper flakes and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, stirring often to keep the berries from sticking to the bottom and burning; about 30 minutes. The juices will thicken slightly. Remove the pan from the heat and allow to cool.
Strain pulp through sieve to remove seeds, being sure to rub all the berry pulp you can through the mesh. Discarding solids. Return remaining pulp and liquid to saucepan and add the butter and simmer another 10 minutes until thickened to a ketchup consistency. Let cool, then pour into a sterilized jar and seal with a tight cap. Keep refrigerated.