HEDGEROW KETCHUP
Use up foraged elderberries, blackberries, hawthorn haws or crab apples in this fruity homemade ketchup - a great sauce for sausages or burgers
Provided by Mary Cadogan
Categories Condiment
Time 1h15m
Yield Makes about 500ml
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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).
Nutrition Facts : Calories 16 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium
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