I know, I know – I promised MONTHS ago I would post this recipe for homemade raspberry ketchup… (Sorry everyone 😉 ) (See my Instagram pic of when I made it the first time!)
I’ve made this a few times now, and have definitely made some changes for the better – so I guess it worked out that I didn’t post the original recipe, eh?
This was super easy to make, and tasted AMAZING with sweet potato fries and black bean burgers. (Have you tried homemade black bean burgers?? They’re so yummy!!) Check out the recipe HERE
Ok – on to the raspberry ketchup!
If you are making this for the first time it will seem as though there isn’t enough liquid at first – don’t worry! A lot of liquid comes out of the raspberries and tomatoes, then has to be cooked off.
This does come out pretty darn sweet if you follow the recipe, so don’t be afraid to half the sweetener if you prefer your ketchup on the milder side. The sweetness (I think) is great for regular potato fries and black bean burgers, but a little too much for sweet potato fries. Use your best judgment here on what you’re going to want.
Some IMPORTANT notes for this recipe:
- As I said above, don’t worry if it doesn’t seem like enough liquid at first – plenty of liquid comes out of the tomatoes and raspberries, then has to be cooked off. Do NOT add additional liquid, of you just have to reduce it more.
- If you use a blender (not immersion blender) for the final step – please be careful with hot liquids!! I let mine cool down some before putting it into the blender, and only fill the blender HALF FULL. Do what works for you and your situation, but be prepared and use good judgment please 🙂
Alright, without further delay, here is the recipe 🙂
In health, Rochelle
(PS – I’d love to hear below if you tried this and what you think!)