Elderberry Catsup

Transform your condiment game with this unique and flavorful Elderberry Catsup—a tangy, spiced twist on traditional ketchup. Made with fresh elderberries, apple cider vinegar, and a warming medley of cloves, allspice, cinnamon, and ginger, this homemade sauce strikes the perfect balance of sweet, savory, and slightly tart. Perfect for preserving the essence of elderberry season, this versatile catsup pairs beautifully with roasted meats, artisan cheeses, or even as a dipping sauce for fries. With just 15 minutes of prep and an hour of cooking, this recipe yields a deeply rich, antioxidant-packed condiment that will elevate any meal. Perfect for fridge storage or long-term canning, Elderberry Catsup brings an artisanal touch to your kitchen.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

Ingredients

• 4 cups fresh elderberries
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup brown sugar
• 4 pieces whole cloves
• 4 pieces allspice berries
• 1 piece cinnamon stick
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the elderberries thoroughly under cool water to remove any stems or debris, and set aside.

Step 2

In a large saucepan, combine the elderberries, apple cider vinegar, and water. Place the pan over medium heat and bring the mixture to a gentle simmer.

Step 3

Cook the mixture for about 15 minutes, stirring occasionally, until the elderberries have softened.

Step 4

Press the mixture through a fine-mesh sieve or a food mill to remove the seeds and skins, resulting in a smooth elderberry pulp.

Step 5

Return the elderberry pulp to the saucepan and add brown sugar, whole cloves, allspice berries, the cinnamon stick, ground ginger, kosher salt, and black pepper.

Step 6

Stir the mixture well and bring it back to a simmer over medium-low heat.

Step 7

Reduce the heat to low and let the mixture cook gently for 30 minutes, stirring occasionally, until it thickens to the consistency of a ketchup-like sauce.

Step 8

Remove the cloves, allspice berries, and cinnamon stick from the mixture using a slotted spoon or small sieve.

Step 9

Transfer the elderberry catsup to sterilized jars or bottles while hot. Seal tightly and allow to cool completely at room temperature.

Step 10

Store the finished elderberry catsup in the refrigerator for up to 3 weeks or process the jars in a water bath canner for long-term storage.

Nutrition Facts

Serving size	1586.5 grams (1586.5g)

Amount per serving	% Daily Value*
Calories	1327

Total Fat 5.40g	7%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 714mg	31%
Total Carbohydrate 327.10g	119%
Dietary Fiber 69.60g	249%
Total Sugars 141.70g
Protein 6.80g	14%

Vitamin D 0IU	0%
Calcium 580mg	45%
Iron 18mg	98%
Potassium 3118mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.5%

Protein: 2.0%

Carbs: 94.5%