• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • Pearl Sutton
  • James Freyr
  • Mike Haasl
  • paul wheaton
  • Dave Burton
stewards:
  • Joylynn Hardesty
  • Jocelyn Campbell
  • Joseph Lofthouse
garden masters:
gardeners:
  • Carla Burke
  • Steve Thorn
  • Eric Hanson

A recipe for making elderberry ketchup

 
pollinator
Posts: 384
Location: BC Interior, Zone 6-7
57
forest garden tiny house books
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Recipe cut from an unknown magazine by a friend of mine. Use this anywhere you'd use plum or A1 sauce.  I love it.


375g elderberries
1 minced shallot
1 1/3 c sugar
1 blade mace
1/2 cup red wine vinegar
2 T grated fresh ginger
1 T lime juice
1/4  tsp salt
1/4 tsp ground allspice
1/4 tsp freshly ground black pepper

Combine all ingredients and bring slowly to the boil. Remove from heat, cover, and let sit overnight.

After sitting, bring to the boil and simmer until shallots are soft. Press through sieve. Simmer until it reaches a thick pouring consistency, then bottle and process in boiling water bath for 20 min.

Let flavour develop for two months before using.


I doubke the recipe and use regular onion instead of shallot, nutmeg instead of mace, and malt instead of red wine vinegar. I also put in three or four times the amount of black pepper.

Rather than passing it through a sieve, I chop my onions really finely and run my elderberries through a juicer with a coarse screen so only the seeds, bits of stem, and some bigger pieces of skin are strained out.

I don't notice much difference in flavour from freshly made to two months aged. And it's too good to wait :)

Edit:
Mandy's post below reminded me that I also cut down the amount of sugar. The vinegar is the preservative in this recipe, not the sugar; so you can add sugar to taste.
 
gardener
Posts: 862
Location: Galicia, Spain zone 9a
193
dog duck chicken cooking food preservation fiber arts pig bike bee solar ungarbage
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I am going to try this using a jar of my damson sauce in place of the elderberries and sugar.  Looks like a great recipe!
 
Jan White
pollinator
Posts: 384
Location: BC Interior, Zone 6-7
57
forest garden tiny house books
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Mandy Launchbury-Rainey wrote:I am going to try this using a jar of my damson sauce in place of the elderberries and sugar.



That sounds like it would work really well.  I've made some pretty wicked plum sauce with damsons.

Your mention of sugar reminds me I usually cut down the amount in the recipe.
 
gardener
Posts: 833
Location: South of Capricorn
242
dog rabbit urban cooking writing homestead ungarbage
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
ooh thank you!!
I don't have elderberries yet (though not for lack of searching. one day i'll find myself a tree!!!) although I do have a lot of other fruit.  I keep reading "you can make ketchup with anything" but have never actually seen a recipe using anything but tomatoes that other people recommend. I'll be trying it, probably with mulberries and apples.
 
Get me the mayor's office! I need to tell him about this tiny ad:
A rocket mass heater is the most sustainable way to heat a conventional home
http://woodheat.net
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!