Huckleberry Ketchup

Farmers market meals from the freezer : braised blade steak with huckleberry ketchup

By powderate
My freezer ingredients today are grass fed and finished blade steaks from Empire Valley Meats via the Kitsilano Farmers Market, and foraged wild huckleberries frozen fresh from last summer.

Huckleberry Ketchup

makes 1 1/2 c

Ingredients: 2 c frozen BC organic blueberries/huckleberries

1/2 c organic cider vinegar

1/2 c water

1 c firmly packed organic dark brown sugar

1/2 t ground cloves

1/2 t ground ginger

1/4 t cayenne pepper

1 t ground cinnamon

1/2 t sea salt

 Tools and method:

None aluminum sauce pan and a food mill

canning jars or freeze containers

1) Combine the blueberries, vinegar and water in non aluminum sauce pan and boil for 5 minutes.

2) Put the mixture through a food mill fitted with the fine plate and set over bowl.  Discard the pulp.

3) Put the liquid and the remaining ingredients in a non aluminum sauce pan and simmer for another 10 minutes until slightly thick.  Pour into hot jars and seal. Heat process in a water bath 10 minutes.

Or simply use right away.

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