Berrie’s Ketchup

By: Rose Marie Jarry

Preparation time:  15 minutes+ 90 MINUTES  of cooking
12 servings (Gluten-Free, vegan)

Ingredients

  • 750g of whole tomatoes, not too ripe
  • 1 cup fresh or frozen cranberry
  • 1 cup mixed berries
  • ½ cup blueberries
  • 1 teaspoon pink Himalayan salt
  • 1/3 cup apple cider vinegar
  • 2 tablespoons cane sugar
  • 6 fresh chopped scallions
  • 1 tablespoon fresh chopped chives

Directions

  1. Chop the tomatoes and place them into a medium size sauce pan.
  2. Add all ingredients except for the chive and scallions.
  3. Let it cook on high heat until it starts boiling, then reduce to low heat and let it simmer for 90 minutes.
  4. Don’t forget to stir once in a while to make sure it is not burning on the bottom of the pan.
  5. At the end all the water should be gone and you should have a thick texture.
  6. Remove from the heat and add the fresh chopped herbs.
  7. Let it cool down and keep it refrigerated in a glass jar for up to 1 week.
  8. Serve with your favorite meat of fish or even with veggie burger and fries or a garniture in your sandwiches.
  9. Enjoy!