blackberry ketchup-1-3  blackberry ketchup #recipe from

I’ve been feeling kind of blah about cooking for the past few weeks. I just finished up a massive project that involved developing a bunch of new recipes in a very compressed tim period and all of my creativity has been sucked up. Plus, after what felt like the longest most miserable winter ever, summer is finally here in full-force. It kind of just makes me want to grill hot dogs and call it a night.

I’ve had homemade condiments on my mind ever since my trip to Toronto earlier this year, and when I saw that the theme for this week’s Sunday Supper was summer berries I knew that it was time to take the plunge. As tempting as it was to just throw some berries on a salad (like this herb salad with lemon-poppy vinaigrette and fried goat cheese, which is always a favorite) I wanted to make something a little more creative.

This blackberry ketchup was surprisingly simple to make – it only takes a few minutes to throw together – and it’s absolutely delicious. It’s a great way to perk up a grilled bratwurst and is a nice change from tomato ketchup on your fries. The sweetness of the fresh berries is balanced out by tart apple cider vinegar and warm spices. It’s sweet and slightly jammy, but it definitely has a vinegary punch to it… you won’t want to put this on toast!

(I haven’t tried it yet, but I also think this blackberry ketchup would be great as a base for barbecue sauce!)

blackberry ketchup #recipe from

Yields 16

Blackberry Ketchup for #SundaySupper

This blackberry ketchup has the perfect balance of sweet and tart flavors, with a hint of warm spice. It goes great with anything fried (french fried, onion rings) or with mild meats like bratwurst or turkey burgers.
Yields about 1 cup.

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 1/2 pint blackberries
  • 1/3 cup apple cider vinegar
  • 2 tablespoons water
  • 1/3 cup brown sugar (packed)
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon zest
  • 1/2 teaspoon Chinese 5 Spice seasoning
  • 1/4 teaspoon salt
  • dash cayenne pepper


  1. Add berries, vinegar, and water to a saucepan. Bring to a boil over medium heat; reduce heat and let simmer 5 minutes, stirring occasionally. The berries will soften and pop.
  2. Set a mesh sieve or fine colander over a bowl. Pour the liquid through, pressing on the berries with the back of a spoon to force as much as the pulp though as you can (leaving the seeds behind). Discard the seeds and return the remaining liquid to the pan.
  3. Add the sugar, butter, lemon zest, and seasoning. Simmer 10 minutes or until thick and bubbly. Remove from heat and cool completely.


I’ve been participating in Sunday Supper for about a month now, and it’s very quickly become the highlight of my week. I love the camaraderie – it’s a great group – but I also love being “forced” to make something new at least once a week. As always, be sure to check out what everyone else made and join us for our weekly Twitter chat tonight (Sunday) from 7-8 EST!

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