Recipe

Strawberry Balsamic Ketchup (with a recipe for Strawberry Balsamic Vinegar)

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Photo by AntoniaJames

This recipe was entered in the contest for Your Best Strawberries

This recipe was entered in the contest for Your Best Condiment
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AntoniaJames's Notes: When making strawberry infused balsamic vinegar recently, I found myself with a medium sized bowl full of strawberries that had lent some of their flavor to the vinegar, but taken some of...
When making strawberry infused balsamic vinegar recently, I found myself with a medium sized bowl full of strawberries that had lent some of their flavor to the vinegar, but taken some of the vinegar's flavor back in return. I created the ketchup recipe to put those strawberries to good use. You can use white wine in both recipes instead of balsamic, if you want, to create an entirely different pair of condiments. It’s best to start the vinegar infusing process a week or two before you want to use it, but you can also use the vinegar and strawberries after two or three days, if you gently heat the vinegar to a near simmer before combining with the strawberries. Be patient with the onions, too. They need at least a half an hour over a low heat to bring out their sweetness. Just don’t let them get too brown. Use the strawberry vinegar in a simple vinaigrette over a spring salad. The ketchup goes well with brats made with garlic and herbs, or as an tasty -- and different! -- glaze on meatloaf. Enjoy!!

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Serves 2 1/2 cups of vinegar, and 1 1/2 cups of ketchup

Strawberry Balsamic Vinegar:

2 cups chopped organic strawberries Ask a question about this ingredient

1 cup balsamic vinegar Ask a question about this ingredient

1 cup white wine vinegar Ask a question about this ingredient

¼ teaspoon freshly ground black pepper Ask a question about this ingredient

Sterilize a one quart jar. Mash the strawberries just to break them up a bit, using a potato masher, in a flat bottomed bowl or large measuring cup.
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Add vinegars and stir well. Pour into jar. Cover tightly and put in a dark cupboard.
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Shake every day or so. After a week (and after no more than two weeks), strain the fruit and add the pepper to the vinegar.
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Store covered in a cool, dry, dark place. Save the fruit in a covered jar in the refrigerator for up to one week, to use in the ketchup recipe that follows.
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Enjoy!!!
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Balsamic Strawberry Onion Ketchup:

2 cups coarsely chopped yellow or red onions Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

Pinch of kosher salt Ask a question about this ingredient

1 ¼ cup vinegar-infused strawberries (from the recipe above), plus any liquid that has accumulated after straining off the vinegar Ask a question about this ingredient

1/3 cup honey Ask a question about this ingredient

2 tablespoons light brown sugar Ask a question about this ingredient

¼ cup red wine vinegar Ask a question about this ingredient

1 teaspoon kosher salt Ask a question about this ingredient

Large pinch of allspice Ask a question about this ingredient

Large pinch of mace Ask a question about this ingredient

2 tablespoons Worcestershire sauce Ask a question about this ingredient

2 teaspoons fresh thyme leaves, lightly chopped Ask a question about this ingredient

Freshly ground pepper Ask a question about this ingredient

In a heavy pot, sweat the onions in the olive oil with the pinch of salt over medium heat, stirring frequently. As soon as they appear translucent, turn the heat down to low. Cook for about 30 minutes more, stirring a few times every three or four minutes.
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Add all of the remaining ingredients, except the pepper and the thyme. If you have more, or less, than 1 1/4 cups of infused strawberries, use whatever you have. The amounts can differ, depending on how hard the berries were mashed before infusing. Add all of the liquid that has accumulated with the strawberries, too.
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Cook for another 20-30 minutes over medium low heat, stirring occasionally. Toward the end of that period, it will start to become thick rather quickly, so keep an eye on it, and once it does start to thicken, stir constantly. You can turn up the heat to medium at this point, but keep stirring, to prevent burning. The ketchup is done when it’s very thick and sticky, with just a bit of syrupy liquid left in the pan.
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Puree in a blender until smooth. Then add the thyme leaves and ground pepper and blend for a few seconds more.
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Pour into sterilized jars. Vacuum seal and store in a cool, dry place, or refrigerate for up to four weeks in jars with vinegar-proof lids.
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Enjoy!!
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3 Comments on Strawberry Balsamic Ketchup (with a recipe for Strawberry Balsamic Vinegar)

lapadia added about 1 year ago

I missed this a couple months ago; thanks for sharing your vinegar and ketchup expertise, great picture too! I am waiting for our "late" strawberries, but may end up going to the store to buy....recipe saved!

AppleAnnie added about 1 year ago

I started your strawberry balsamic vinegar recipe last Sunday --just 4 more days to go, time to go shake the jar!!

AntoniaJames added about 1 year ago

I also make this using strawberry white wine vinegar. The vinegar is made the same way as the balsamic, except that you use all white wine vinegar, in an amount equal to the amount of crushed berries. You don't add any vinegar to the ketchup . . . just use what's in the strawberries. ;o)