Rhubarb and ginger add a pleasing note to the sweetness of the beetroots and onions, while juniper berries and star anise balance it out perfectly for a condiment suitable for any application. This makes a large enough batch that you can preserve and gift many jars of it to friends or store for later. If you prefer a smaller batch, it is easy enough to halve it.
Nightshade-Free Ketchup with Rhubarb and Beetroots
- stock pot
- half pint glass canning jars with lids
- hot water canner (optional)
- 500 g rhubarb roughly chopped
- 450 g golden beetroots roughly chopped
- 450 g ruby beetroots roughly chopped
- 900 g onion roughly chopped
- 45 g ginger root peeled and chopped
- 90 g honey
- 50 ml red wine vinegar
- 2 star anise crushed or whole
- 6 juniper berries crushed or whole
- 3 whole clove buds
- olive oil
- salt to taste
- pepper to taste
- Add oil to coat bottom of stock pot and turn heat to high.
- Saute beetroots until they get gently browned and slightly softened.
- Add chopped onions and ginger with a pinch of salt and pepper.
- Add rhubarb to pan and saute until softened.
- In a spice grinder or mortar and pestle, add star anise, juniper berries, and cloves. (If you do not have a grinder, you can gently crush in a bag and then add.)
- Add spices to vegetable medley and simmer on low until soft. Add some water if necessary.
- Using an immersion blender, blend all ingredients until smooth. Simmer for 30 minutes.
- Adjust seasonings to your preference. Depending on the tartness of your rhubarb and beets, you may adjust the honey or vinegar.
- Portion hot ketchup into sterilized, dry jars, leaving .5" headspace. Wipe rims of jars clean.Screw on lids (not too tightly!)
- If you wish to preserve them, place them in a water bath canner and boil for 15 minutes. Then remove them and place on a kitchen towel until cool.
- If you do not wish to preserve them, store in the refrigerator for 2 months.