CHOKECHERRY Catsup

This is a special addition that Biologist, Sarah Robinson brings to every foraging event I have hosted since 2022! Last year, we served it with fried wild boar sausage as a ketchup, along with a sea rocket mustard and a Mugwort sauerkraut! In the past, I have also served a Knotweed relish which covers all the basic condiments.

Sarah uses chokecherries in this recipe, but you can use any fruit. Here are the instructions:

  1. Collect 2 cups of Chokecherries / fruit, 1 tsp. cumin, 2 whole cloves, 2 whole allspice, 1/2 tsp coriander, 1 cup onion, 1/2 cup ginger, 1/2 cup garlic, 1/2 cup vinegar, 1 cup wine, 1 cup water.

  2. Simmer, all ingredients for about an hour. Transfer to a blender and blend till smooth. Sieve as necessary.

  3. Return to pot and simmer for about 30min or until coats the back of a spoon. Add sugar, salt, vinegar and pepper to taste. Let flavours mingle overnight before use. Enjoy!!

CONDIMENTSJay Rawding