Nightshade-Free Ketchup

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.

Print Recipe

Nightshade-Free Ketchup with Rhubarb and Beetroots

Rhubarb, golden beets and ruby beets create a delightful condiment, perfect for replacing tomato based ketchup in any application.

Large Batch.

Cook Time2 hrs 30 mins

Total Time4 hrs

Course: Condiments

Cuisine: American

Keyword: beetroot, condiment, golden, juniper, ketchup, red, rhubarb, ruby, sauce

Equipment

• stock pot
• half pint glass canning jars with lids
• hot water canner (optional)

Ingredients

• 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

Instructions

• 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.

Notes

This is for a large batch, but may easily be halved if you do not want to store some for later.