Sea-buckthorn berry ketchup

One ketchup more to add to our collection. Goes well with cold meats and wild game.

Combine the ingredients in a large saucepan over medium heat. Cook, stirring continuously, until the sugar dissolves then bring the mixture to a boil before reducing the mixture to a simmer.

Continue cooking, stirring occasionally, until the sea-buckthorn berries have almost all broken down into a pulp and the sauce has thickened (about 25 minutes).

Take off the heat, press through a sieve to remove the seeds then spoon into sterilized glass jars that have been warmed in an oven heated to 250°F for 5 minutes.

Seal and allow to cool then refrigerate for at least 4 hours, until thickened.