> Recipes > Ketchup

Damson ketchup

PT30M

Share recipe

hide story show story

Damsons are naturally sweet and sour, which make them an excellent candidate for a ketchup. We like to add a little beetroot which lends an earthy flavour, mellowing out the sourness of the damsons. It also acts as a thickener, giving your ketchup a lovely glossy texture.

As the damsons themselves are sour, we haven't added much vinegar, meaning the shelf life isn't as long as other preserves – but it does freeze well if you've made a big batch.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Begin by halving and removing the stones from the damsons
2
Pour the olive oil into a large saucepan and add the onions, star anise, cinnamon, cloves and bay leaf. Season with a pinch of salt and cook until the onions are soft and translucent
3
Add the damsons with the cooked beetroot, vinegar, sugar and water and simmer for 10–15 minutes or until the damsons have broken down and released their juices
4
Transfer the contents of the pan to a blender and blitz for a few minutes until you're left with a smooth purple ketchup
5
Taste and season with salt. Damsons can vary in their sourness so you may want to adjust sugar levels or add a splash more water until you are happy with the taste
6
Leave to cool then store in the fridge for up to 2 weeks
Share recipe

Get in touch

Damson ketchup

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: