Autumn Olive Ketchup
If you live in the eastern half of the United States, or a few northwestern states, it’s more than likely that you have autumn olive berries growing in your area. That’s really a shame, since they are tasty, so easy to harvest, and abundant. They also make great jam, fruit leather, and ketchup.
Print
Pin
Servings: 2 cups
Ingredients
- 4 cups autumn olive berry puree
- 1/2 onion
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon whole mustard seed
- 1/2 teaspoon whole allspice berries
- 1/2 stick cinnamon
- 1/8 teaspoon whole cloves
- 1 1/2 teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 1/2 cup maple syrup
Instructions
- To make autumn olive puree, choose one of the following methods. 1. Put raw berries through a Squeezo Strainer, or 2. Gently simmer berries with a small amount of water until soft. Put through a Foley Food Mill.
- For every 4 cups of puree, use the items and amounts in the ingredient list.
- Place autumn olive puree in a crockpot with no lid and gently simmer until reduced by half.
- Tie onion and spices in a spice bag. Add to the puree, along with the sea salt, vinegar, and maple syrup.
- Continue cooking until thick.