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Damson ketchup

Author Kate

Ingredients

  • 250 g damsons (stoned)
  • 90 g beetroot (cooked)
  • 1 tbsp olive oil
  • 1 large red onion, chopped
  • 1/2 star anise
  • 2 cloves
  • 1/2 cinnamon stick
  • 1 fresh bay leaf
  • 75 g granulated sugar
  • 35 ml cider vinegar
  • 50 ml water
  • salt

Instructions

  1. Destone the damsons and place aside in a bowl.

  2. Heat the olive oil in a medium saucepan and cook the onion with the spices, bay leaf and a pinch of salt until soft and translucent.

  3. Add the damsons and beetroot, together with the vinegar, sugar and water and simmer until the damsons have broken down (about 10 minutes depending on the ripeness of the damsons).

  4. Take the mix off the heat and when cool enough blitz the mixture in a blender and season with salt.

  5. Adjust the taste to suit with salt or sugar.

  6. Sieve the mixture and store in the fridge.

  7. Perfect with cold meats, cheese, fried breakfasts, in sandwiches and as a dip.