Huckleberry ketchup

A ketchup that goes well with pastrami, venison, or meatballs.


2 T cooking oil (vegetable oil)
2 onion (medium, yellow onions, minced)
1 t garlic (minced)
12 tomato (Roma plum tomatoes, seeded and quartered)
1 c vinegar (red wine vinegar)
3 spr thyme (fresh thyme)
1 t pepper (black peppercorns)
1 t salt
1⁄4 c gin (optional)
2 c wine (red wine)
2 orange (zested and juiced)
8 juniper berries (whole)


  1. Using a large heavy bottom sauce pan, heat the oil over a medium-high heat, add onions and caramelize, 6 minutes.
  2. Add garlic, cook 2 minutes.
  3. Stir in tomatoes and cook 5 minutes, juices should release.
  4. Add the huckleberries, reduce heat to low and simmer 5 minutes.
  5. Add the remaining ingredients minus gin if using, and cook over a medium heat until the mixture is thick and reduced by ¾, 15-20 minutes.
  6. Stir in gin and cook an additional 3 minutes.
  7. Strain and allow to cool.
Total time
1 hour, 15 minutes
Cooking time
Preparation time
1 batch


If you don't have them, substitute huckleberries with blueberries, strawberries, blackberries o any combination of them and the recipe will be just as delicious. Alternativley, make it a mixed berry and huckleberry ketchup.


North American cuisine

moderate, simmer
sauces, condiments
American food recipes
Food in U.S.A.