Elderberry Catsup
Transform your condiment game with this unique and flavorful Elderberry Catsup—a tangy, spiced twist on traditional ketchup. Made with fresh elderberries, apple cider vinegar, and a warming medley of cloves, allspice, cinnamon, and ginger, this homemade sauce strikes the perfect balance of sweet, savory, and slightly tart. Perfect for preserving the essence of elderberry season, this versatile catsup pairs beautifully with roasted meats, artisan cheeses, or even as a dipping sauce for fries. With just 15 minutes of prep and an hour of cooking, this recipe yields a deeply rich, antioxidant-packed condiment that will elevate any meal. Perfect for fridge storage or long-term canning, Elderberry Catsup brings an artisanal touch to your kitchen.
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Recipe Information
Ingredients
- 4 cups fresh elderberries
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup brown sugar
- 4 pieces whole cloves
- 4 pieces allspice berries
- 1 piece cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Rinse the elderberries thoroughly under cool water to remove any stems or debris, and set aside.
In a large saucepan, combine the elderberries, apple cider vinegar, and water. Place the pan over medium heat and bring the mixture to a gentle simmer.
Cook the mixture for about 15 minutes, stirring occasionally, until the elderberries have softened.
Press the mixture through a fine-mesh sieve or a food mill to remove the seeds and skins, resulting in a smooth elderberry pulp.
Return the elderberry pulp to the saucepan and add brown sugar, whole cloves, allspice berries, the cinnamon stick, ground ginger, kosher salt, and black pepper.
Stir the mixture well and bring it back to a simmer over medium-low heat.
Reduce the heat to low and let the mixture cook gently for 30 minutes, stirring occasionally, until it thickens to the consistency of a ketchup-like sauce.
Remove the cloves, allspice berries, and cinnamon stick from the mixture using a slotted spoon or small sieve.
Transfer the elderberry catsup to sterilized jars or bottles while hot. Seal tightly and allow to cool completely at room temperature.
Store the finished elderberry catsup in the refrigerator for up to 3 weeks or process the jars in a water bath canner for long-term storage.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 236.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
