Blackberry Ketchup
A tangy sauce that’s great with really savoury food like bacon or a pasty.
Course
Side dish
Cuisine
Yorkshire
Servings
Prep Time
500
ml
2
minutes
Cook Time
Passive Time
1
hour
50
minutes
Servings
Prep Time
500
ml
2
minutes
Cook Time
Passive Time
1
hour
50
minutes
Ingredients
Blackberries
(as many as you can get)
250
ml
distilled white vinegar
Half
tsp
salt
125
g
sugar
Half
tsp
ground cinnamon
Half
tsp
ground cloves
Quarter
tsp
ground nutmeg
1
tsp
English mustard
1
tsp
cornflour
Instructions
Wash your blackberries, then simmer in just enough water to cover them until they’re nice and soft, around half an hour.
Remove from the heat, whiz your pulpy mixture using a stick blender or food processor, then return to the heat.
Mix your cornflour with a little water to form a paste, then add all remaining ingredients to your blackberries.
Simmer until reduced to a thick sauce (around half an hour). Store in bottles or jars in the fridge.