One ketchup more to add to our collection. Goes well with cold meats and wild game.
8 oz sugar
1⁄2 c vinegar (red wine vinegar)
2 T ginger (fresh ginger, grated)
1 T lime juice
1⁄4 t salt
1⁄4 t allspice (ground)
1⁄4 t pepper (black pepper)
- Combine the ingredients in a large saucepan over medium heat. Cook, stirring continuously, until the sugar dissolves then bring the mixture to a boil before reducing the mixture to a simmer.
- Continue cooking, stirring occasionally, until the sea-bucket thotn berries have almost all broken down into a pulp and the sauce has thickened (about 25 minutes).
- Take off the heat, press through a sieve to remove the seeds then spoon into sterilized glass jars that have been warmed in an oven pre-heated to 250°F for 5 minutes.
- Seal and allow to cool then refrigerate for at least 4 hours, until thickened.