Sea-buckthorn berry ketchup


One ketchup more to add to our collection. Goes well with cold meats and wild game.


8 oz sugar
1⁄2 c vinegar (red wine vinegar)
2 T ginger (fresh ginger, grated)
1⁄4 t salt
1⁄4 t allspice (ground)
1⁄4 t pepper (black pepper)
12 oz berries (sea-buckthorn berries, fresh or frozen)
1 shallot (peeled and minced)


Combine the ingredients in a large saucepan over medium heat. Cook, stirring continuously, until the sugar dissolves then bring the mixture to a boil before reducing the mixture to a simmer.

Continue cooking, stirring occasionally, until the sea-buckthorn berries have almost all broken down into a pulp and the sauce has thickened (about 25 minutes).

Take off the heat, press through a sieve to remove the seeds then spoon into sterilized glass jars that have been warmed in an oven heated to 250°F for 5 minutes.

Seal and allow to cool then refrigerate for at least 4 hours, until thickened.

Total time
1 hour
Cooking time
Preparation time
1 batch


North American cuisine

moderate, simmer
condiments, sauces
American food recipes
Food in U.S.A.