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USE UP A GLUT OF…

BLACKBERRIES

BY THANE PRINCE

Tart yet sweet brambles are plentiful at this time of year. Use them in this versatile condiment – great with pork, game (see right) or a fry-up

Blackberry ketchup

Wash 1kg blackberries under a cold running tap, then put them in a large heavy-based pan. Add 350g chopped red onion, 30g chopped garlic and 1-2 chopped red chillies. Put ½ tsp celery seeds and 1 tsp each juniper berries, black peppercorns and sea salt flakes in a spice mill, then grind to a powder. Add the ground spices and 500ml cider vinegar to the fruit, bring to a simmer and cook until everything is very soft (about 30 minutes).

Take the pan off the heat to cool for 5 minutes. Whizz, in batches, in a food processor, then push through a wire sieve into a clean pan (discard any solids in the sieve). Put the pan on a low heat and add 400g soft brown sugar, stirring until dissolved. Turn up the heat and bubble until thick, stirring often. Pour into sterilised bottles/jars, seal and leave to mature in a cool place for 2 weeks before serving. Unopened, bottles/jars will keep for 2 months.