Huckleberry Ketchup (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons vegetable oil |
2 medium yellow onions, minced |
1 teaspoon minced garlic |
12 roma plum tomatoes, seeded and quartered |
3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination |
2 cups dry red wine |
1 cup red wine vinegar |
2 oranges, zested and juiced |
8 juniper berries |
3 sprigs fresh thyme |
1 teaspoon black peppercorns |
2 bay leaves |
1 cup brown sugar |
2 tablespoons tomato paste |
1 teaspoon salt |
1/4 cup gin (optional) |
Directions:
1. In a large saucepan heat the oil over medium high heat. Add the onions and cook until they begin to caramelize, about 6 minutes. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes. Stir in the gin and cook an additional 3 minutes.
2. Strain the ketchup into a small bowl and allow to cool before serving.
|
|