Blackberry Ketchup Catsup Food

CHEF'S MARKET BLACKBERRY KETCHUP

Steps:

• In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil. Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan. Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind. Simmer until thickened, about 10 minutes. Let cool.

FRUIT MARINADE (CATSUP)

Steps:

• Wash, peel,and dice the fruit and vegetables.
• Put vinegar, salt and sugar in large stainless steel or enamel pot.
• Heat to melt sugar.
• Remove from stove.
• Tie the spices in a cheesecloth bag.
• Add the fruit, vegetables and spices.
• Bring to a boil and simmer 1 1/2 hour stirring frequently.
• Pour into sterilized pint jars, and process for 10 minutes.

BLACKBERRY KETCHUP (CATSUP)

Steps:

• In a large pan, stir berries often over medium heat until they get juicy and begin to fall apart (10 minutes). Using a fine strainer, rub berries and juice into a bowl (discard seeds).
• Put berries back into original pan and stir in all other ingredients. Bring to a boil over high heat and simmer gently, uncovered and stirring often, until reduced to 2 1/2 cups (about 1 hour).
• Cool ketchup (catsup) and serve, or chill air-tight for up to 2-weeks (freeze to store longer). Makes 2 1/2 cups.

OKTOBERFEST CURRY CATSUP

Steps:

• Saute the onion in oil until it is transparent, about 2-3 minutes. Do not brown.
• Add curry powder and paprika to onion and continue to saute for a about 1 minute.
• Add ketchup and water to the onion mixture and simmer uncovered until sauce thickens a bit about 5 minutes. Taste and adjust the seasoning.
• Refrigerate and serve with brats, hamburger or hot dogs.

BLACKBERRY KETCHUP

Steps:

• In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes. Remove the pan from the heat and allow to cool slightly. Place contents into blender and puree. Strain the purée through a fine mesh sieve into a small bowl to remove the seeds. Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.

MINI CHIPOTLE BURGERS WITH FIRE ROASTED GARLIC CATSUP

Steps:

• Chop half the onion in a food processor until fine. Chop and reserve the other half of the onion. Add worcestershire, chipotles and adobo sauce and grill seasong to burger. Mix well. Make 12 small burgers (it's about 1/4 cup full of meat) Grill 2 to 3 minutes on each side.
• In a small sauce pan, cook the garlic in the olive oil for about 2 to 3 minutes. Add sugar and vinegar and cook a couple more minutes. Stir in tomatoes, season with salt and pepper. Simmer for about 10 minutes.
• Place burgers on buns and top with raw chopped onions (optional), cheese (optional), bacon (optional) and warm fire roasted catsup and serve.

CRANBERRY KETCHUP

Steps:

• In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.