Damson Ketchup Recipe
by GBC Kitchen
Makes approx. 500ml
30 minutes
Ingredients

  • 80g of cooked beetroot, (approx. 1 medium beetroot)
  • 1 tbsp of olive oil
  • 1 red onion, diced
  • 1 star anise
  • 2 cloves
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 350g of damsons, washed and any insects removed
  • 80g of sugar
  • 30ml of red wine vinegar
  • 50ml of water
  • salt
Method
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 (discarding the whole spices and bay leaf, unless you want a very spiced flavour) 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