Blackberry Ketchup


by: Cured Confection

A unique replacement for the traditional tomato based condiment.


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serves: 10-15

12 oz black berries

1/2 black berry vinegar (I used Lucero)

1/2 cup water

1/2 dark brown sugar

1/4 cup molasses

3/4 tsp allspice

3 crushed juniper berries

1/4 tsp ancho chile powder

1/2 tsp salt

2 tbsp butter

Nutrition Facts
Blackberry Ketchup

Servings Per Recipe: 10

Amount per Serving

Calories: 103

  • Total Fat: 2.5 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 6.1 mg
  • Sodium: 146.4 mg
  • Total Carbs: 20.7 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 18.6 g
  • Protein: 0.6 g

how is this calculated?

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1.  Combine the berries, water and vinegar in a pot and bring to a boil. Simmer for 5-10 minutes, until the berries pop. While this is simmering, combine the rest of the ingredients in blender or food processor. Once the berries have started popping, pour them into a sieve over the food processor and use a spoon to push as much blackberry through as you can, leaving the seeds out of the mix. Process until the butter is melted and all ingredients are combined.

2.  Put the liquid back into the pot and simmer for 15-20 minutes. The liquid will reduce down and start to get thick and bubbly. It is up to you in regards to how thick you want your ketchup to be. I think I could have let mine cook a while longer.

Cooks' note:
Easy to make, just be patient while reducing it down to the desired thickness.

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