Blackberry 5 Spice Ketchup

Vegetarian
Gluten Free
Health score
4%
Blackberry 5 Spice Ketchup
60 min.
3
399kcal

Suggestions


Elevate your culinary creations with a delightful twist on a classic condiment: Blackberry 5 Spice Ketchup. This vibrant and unique ketchup is a perfect blend of sweet, tangy, and aromatic flavors, making it an excellent addition to any meal. With its stunning rich color and irresistible taste, it can truly become the star of the show on your dinner table.

What sets this recipe apart is its innovative use of fresh blackberries, combined with the warm, fragrant notes of Chinese 5 spice powder. The result is a velvety sauce that bursts with flavor, adding depth to your favorite dishes. Whether you're pairing it with crispy fries, serving it alongside grilled vegetables, or drizzling it over a hearty veggie burger, this ketchup will not only tantalize your taste buds but also impress your guests.

This recipe is vegetarian and gluten-free, ensuring that it meets a variety of dietary needs. With an approximate prep and cook time of just 60 minutes, you’ll have a homemade condiment that’s not just delicious but also far superior to store-bought versions. So grab some fresh blackberries, put on your apron, and let’s create a one-of-a-kind ketchup that’s bound to become a cherished staple in your kitchen.

Ingredients

  • teaspoon spice powder chinese
  • cup apple cider vinegar 
  • pound blackberries fresh
  • cup brown sugar packed
  • 0.5 teaspoon pepper flakes red to taste
  • pinch salt 
  • tablespoon butter unsalted
  • cup water 

Equipment

  • frying pan
  • sauce pan
  • sieve

Directions

  1. In a medium heavy-bottomed saucepan set over medium heat, combine the berries, vinegar, water, brown sugar, 5 spice powder, red pepper flakes and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, stirring often to keep the berries from sticking to the bottom and burning; about 30 minutes. The juices will thicken slightly.
  2. Remove the pan from the heat and allow to cool.Strain pulp through sieve to remove seeds, being sure to rub all the berry pulp you can through the mesh. Discarding solids. Return remaining pulp and liquid to saucepan and add the butter and simmer another 10 minutes until thickened to a ketchup consistency.
  3. Let cool, then pour into a sterilized jar and seal with a tight cap. Keep refrigerated.

Nutrition Facts

Calories399kcal
Protein2.48%
Fat10.63%
Carbs86.89%

Properties

Glycemic Index
23.33
Glycemic Load
1.95
Inflammation Score
-7
Nutrition Score
12.919130484695%

Flavonoids

Cyanidin
151.12mg
Pelargonidin
0.68mg
Peonidin
0.32mg
Catechin
56.03mg
Epigallocatechin
0.15mg
Epicatechin
7.05mg
Epigallocatechin 3-gallate
1.03mg
Kaempferol
0.41mg
Myricetin
1.01mg
Quercetin
5.41mg

Nutrients percent of daily need

Calories:399.3kcal
19.97%
Fat:4.79g
7.36%
Saturated Fat:2.43g
15.21%
Carbohydrates:88.05g
29.35%
Net Carbohydrates:79.72g
28.99%
Sugar:78.86g
87.62%
Cholesterol:10.03mg
3.34%
Sodium:49.08mg
2.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.51g
5.02%
Manganese:1.26mg
62.93%
Vitamin C:32.03mg
38.83%
Fiber:8.32g
33.3%
Vitamin K:30.62µg
29.16%
Copper:0.32mg
15.96%
Vitamin E:2mg
13.36%
Calcium:123.5mg
12.35%
Potassium:427.47mg
12.21%
Iron:2.17mg
12.05%
Magnesium:44.47mg
11.12%
Vitamin A:543.16IU
10.86%
Folate:38.9µg
9.72%
Zinc:0.95mg
6.35%
Vitamin B3:1.14mg
5.69%
Vitamin B5:0.53mg
5.33%
Phosphorus:50.56mg
5.06%
Vitamin B6:0.09mg
4.56%
Vitamin B2:0.05mg
2.82%
Selenium:1.75µg
2.49%
Vitamin B1:0.04mg
2.39%
Source:SippitySup