The result was tangy and slightly sweet -- like a British steak sauce. I'm excited to serve this with turkey burgers, alongside turkey meatloaf, on leftover turkey sandwiches...basically anything poultry!
The swap of the blackberry for the tomato completely transforms this ketchup. There's still the expected kick from vinegar and the traditional punch of the spice blend, but the blackberry lends it an almost jammy, even slightly sour quality.
Juicy plums, rich zinfandel, and aromatic spices make this seasonal plum ketchup a new favorite in our house. Inspired by our move to Sonoma County, this ketchup is made with local ingredients and spiced with star anise.