Blackberry Ketchup (Catsup)

mrjrm2's Note:

While in the midst of making blackberry jam, vinegar and pies with my Mom, she pulled out a recipe for blackberry ketchup (or catsup) and has been making it for years. I tried it on pork chops (roasted loin also) and it's great on roasted chicken also! Where she found the recipe I'll never know... It's on a newspaper clipping and taped to a card...

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2.5 Cups

• 8 cups fresh blackberries , rinsed and drained
• 1 ¾ cups red wine vinegar
• 1 cup packed brown sugar
• 1 cup white granulated sugar
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground allspice
• 1 teaspoon ground ginger
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Directions:

1. 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).
2. 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).
3. Cool ketchup (catsup) and serve, or chill air-tight for up to 2-weeks (freeze to store longer). Makes 2 1/2 cups.