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Spicy plum and blackberry ketchup
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Makes: about 800g, 3 small jars or bottles
300g pack Waitrose Red Choice Tomatoes
4 star anise
1 tsp coarse sea salt
300g light brown muscovado sugar
3 large red chillies, halved and deseeded
170g pack blackberries
250ml essential Waitrose Red Wine Vinegar
1 Wash 3 small jars or bottles and lids, and sterilise (see tip below). Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking parchment.
2 Halve the plums and tomatoes, remove the plum stones with a sharp knife or teaspoon, then place them cut-side up on the baking sheet. Grind the star anise with the salt and
50g of the sugar, in either a pestle and mortar or a food processor. Sprinkle over the fruits then bake for 30 minutes until soft.
3 Spoon the plums and tomatoes into a food processor or blender. Add the chillies and blackberries then blend to a paste.
4 Pour the mixture into a large frying pan and warm over a low heat with the remaining sugar and the vinegar, stirring until the sugar dissolves. Bring to the boil and cook for about 25 minutes over a medium-high heat, stirring frequently, until very thick and a spoon drawn across the bottom of the pan leaves a clear trail for a moment or two.
5 Pour into the warm jars and seal immediately with vinegar-proof lids, then label. Keep in a cool, dry place for up to 3 months. Once opened, keep in the fridge and use within 1 month. Great with anything grilled or barbecued, as a dressing for noodles mixed with
a little sesame oil, to accompany snacks and starters as a dip, or added to gravies and sauces to give extra flavour and kick.
To sterilise, place washed jars and ovenproof lids into a preheated oven at 160°C, gas mark 3 and dry on their sides for 30 minutes.
Typical values per serving:
This recipe was first published in August 2014.