Huckleberry Ketchup

Ingredients

• 2 tablespoons vegetable oil
• 2 medium yellow onions
• minced
• 1 teaspoon minced garlic
• 12 Roma plum tomatoes
• seeded and quartered
• 3 pounds huckleberries
• or blueberries
• strawberries
• blackberries or any combination
• 2 cups dry red wine
• 1 cup red wine vinegar
• 2 oranges
• zested and juiced
• 8 juniper berries
• 3 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 cup brown sugar
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 cup gin (optional)

Instructions

1. In a large saucepan heat the oil over medium high heat.
2. Add the onions and cook until they begin to caramelize, about 6 minutes.
3. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
4. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
5. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes.
6. Stir in the gin and cook an additional 3 minutes.
7. Strain the ketchup into a small bowl and allow to cool before serving.