damson ketchup

Damson ketchup, made with foraged fruit: at once spicy, sweet and sour, and delicious.

500 g fresh damsons, stones removed
2 cloves garlic, finely chopped
2cm piece fresh ginger, finely chopped
2 red chilli, deseeded and finely chopped
125 ml cider vinegar
100 g coconut sugar
1 tsp ground coriander
½ tsp ground allspice
½ tsp ground cinnamon
2 star anise
½ tsp sea salt

View the full recipe at The Circus Gardener’s Kitchen →