That looks amazing. The color is stunning. I imagine it must taste like a tart batch of berry preserves. I think I'd try it on ice cream, so I could say I eat my ice cream with ketchup to see the looks of horror 😂
Its for eating with cold meat....or hot meat for that matter.... Great with steak, or to eat with cheese and bread or crackers.... Oooh it'd be great with toasted cheese, yummmyummmm
You caused me to look up Hedgerow Ketchup (🙂. We Americans are accustomed to Tomato Ketchup for fries, burgers, etc. Some people even make Ketchup Sandwiches. Not myself. I have witnessed it, though. Berry Ketchup sounds yummy.
I don’t think it’s wildly popular here. Tomato ketchup is still the most popular and readily available. I think the oldest recorded recipes are usually for Mushroom ketchup which I have made before and is more liquid and savoury. This is a fruity and tangy sauce.
I wish we had smell o’vision and taste o’vision. It looks stunning. I can’t believe you managed to forage all those wonderful fruits and berries. You must live in a beautiful part of England. Constance that was wonderful, I love your videos, wishing you and your family a lovely 2022 ❤️♥️❤️
Fantastic! I’m in love with your presentation. Your recipe looks delicious and easy to follow. I’m gonna try to make this. Your a very talented creator. I make you tube cooking videos too and I love to learn from others like you. I am looking forward to future videos! 👍🏻
That’s really kind of you thank you. Your videos look like they are really popular I liked the hot chocolate in a instant pot (I have not seen one used before as you can see I am a bit low tech when it comes to equip). I don’t this this video has interested everyone but it’s really nice that those who have watched it enjoyed it.
Your Hedgerow ketchup looks fantastic. Yes, it's a beautiful color. I don't quite understand what you put it on though because it seems like a sweet sauce. Pancakes? Pound cake? I know you mentioned some foods, I guess I'm just slow. I agree with La Joyous about it looking like a great ice-cream topper. Enjoy it!
Hah, I wish I'd known about this recipe when I still worked at a farm that had all kinds of goodies growing in the hedgerows! I'd be adding wild gooseberries (the ones where the berries have the spikes instead of the plant having the spikes), red and black currants, black raspberries, pears and wild grapes! I do follow a similar recipe of my great grandmother's for garden produce, specifically tomatoes, peppers, onions and celery, with brown sugar, vinegar When you have too many crabapples... I make a really nice wine out of them, simmer in water until soft, potato masher magic, then strain, clear stuff gets fermented with sugar or honey to get it up to a reasonably shelf-stable alcohol content, the rest gets pressed through the seive (or hand crank rotary food mill) to make the most lovely tart pink applesauce. I've also tossed crabs in with my other feral apples when making apple cider (run through food processor to shred, make "cheeses" with cheesecloth, press between sturdy cutting boards using a homemade press that involves the scissor jack out of my car). I'm planning to try making cider vinegar again, I sometimes do that with the spent shreds from the press, I just add water and white sugar and ferment them with some wine yeast, then leave in a wide bucket covered with a cloth to turn to vinegar. Happy preserving!
Looks delicious! I assume classic "hedgerow ketchup" recipes really are just "find whatever fruit you can, add sugar, cook and enjoy". It would be different every year/season. Thanks for sharing :)
Absolutely normally my last jelly of the season is hedgerow jelly with everything plus any lurking frozen fruit all boiled up together. This year I was concentrating on more savoury produce.
I home can lots of food including ketchup, but in America most ketchup is tomato based. We generally call that a sauce maybe even a sieved compote. It looks yummy, I will have to try it.
Thank you for a wonderful recipe and video! The result is a lot like a shrub, a type of drinking vinegar you can mix with water (sparkling or still) or for use in cocktails.
So, since this has no pectin added, does it last a long time ? Wondering if you could add a layer of wax to the top to extend the freshness ? I live alone, so would take time to get through those jars !
With the boiling, vinegar, sugar and the pectin from the apples I assume it will last as well as the brown sauce I make ever year. If you look at the link to the original recipe it’s the perfect amount for one jar. It’s just me and my nature that makes a huge vat of it.
I’m curious what does it taste like? We do not have all of those berries and fruits here and I have never heard of berry ketchup before. Looks delicious. Thanks for your video, I learned something new! :)
Yum! I will try this next autumn.
Birdy
Mmm...I bet that's wonderfully tasty.
That looks amazing. The color is stunning. I imagine it must taste like a tart batch of berry preserves. I think I'd try it on ice cream, so I could say I eat my ice cream with ketchup to see the looks of horror 😂
Its for eating with cold meat....or hot meat for that matter.... Great with steak, or to eat with cheese and bread or crackers.... Oooh it'd be great with toasted cheese, yummmyummmm
You caused me to look up Hedgerow Ketchup (🙂. We Americans are accustomed to Tomato Ketchup for fries, burgers, etc. Some people even make Ketchup Sandwiches. Not myself. I have witnessed it, though. Berry Ketchup sounds yummy.
I don’t think I have ever liked tomato ketchup but I love this and the more traditional mushroom ketchup
Ohhh with a cup of tea a slice of toast and some mixed berry ketchup 🤤😋
"Hedgerow Ketchup" being from the US is the only excuse I have, but I'd never heard of it before, it sounds wonderful! Thank you for posting.
I don’t think it’s wildly popular here. Tomato ketchup is still the most popular and readily available. I think the oldest recorded recipes are usually for Mushroom ketchup which I have made before and is more liquid and savoury. This is a fruity and tangy sauce.
I wish we had smell o’vision and taste o’vision. It looks stunning. I can’t believe you managed to forage all those wonderful fruits and berries. You must live in a beautiful part of England. Constance that was wonderful, I love your videos, wishing you and your family a lovely 2022 ❤️♥️❤️
This sounds like it would go well with anything you’d have either ketchup or chutney with.
It really does work as both.
Most of your "5 a day", on a plate! It looks delicious.
This is so beautiful! All the fruit and berries - makes me happy just looking at it all.
That's a beautiful colour and sounds like a wonderful flavourful.
Fantastic! I’m in love with your presentation. Your recipe looks delicious and easy to follow. I’m gonna try to make this. Your a very talented creator. I make you tube cooking videos too and I love to learn from others like you. I am looking forward to future videos! 👍🏻
That’s really kind of you thank you. Your videos look like they are really popular I liked the hot chocolate in a instant pot (I have not seen one used before as you can see I am a bit low tech when it comes to equip). I don’t this this video has interested everyone but it’s really nice that those who have watched it enjoyed it.
That looks amazing! I wish I lived a bit more int he country and had more forgeables this looks like it was lovely.
Your Hedgerow ketchup looks fantastic. Yes, it's a beautiful color. I don't quite understand what you put it on though because it seems like a sweet sauce. Pancakes? Pound cake? I know you mentioned some foods, I guess I'm just slow. I agree with La Joyous about it looking like a great ice-cream topper. Enjoy it!
Cheese and crackers or egg and potato based breakfasts are my favourite accompaniments
Hah, I wish I'd known about this recipe when I still worked at a farm that had all kinds of goodies growing in the hedgerows! I'd be adding wild gooseberries (the ones where the berries have the spikes instead of the plant having the spikes), red and black currants, black raspberries, pears and wild grapes! I do follow a similar recipe of my great grandmother's for garden produce, specifically tomatoes, peppers, onions and celery, with brown sugar, vinegar
When you have too many crabapples... I make a really nice wine out of them, simmer in water until soft, potato masher magic, then strain, clear stuff gets fermented with sugar or honey to get it up to a reasonably shelf-stable alcohol content, the rest gets pressed through the seive (or hand crank rotary food mill) to make the most lovely tart pink applesauce. I've also tossed crabs in with my other feral apples when making apple cider (run through food processor to shred, make "cheeses" with cheesecloth, press between sturdy cutting boards using a homemade press that involves the scissor jack out of my car). I'm planning to try making cider vinegar again, I sometimes do that with the spent shreds from the press, I just add water and white sugar and ferment them with some wine yeast, then leave in a wide bucket covered with a cloth to turn to vinegar.
Happy preserving!
You reminded me I did try making cider vinegar with all the crabapples but I didn’t quite succeed and got one very sweet cider and one almost vinegar
This is so beautiful! I want to make some just to have the lovely jars of jewel tone liquid! Thanks!
Looks delicious! I assume classic "hedgerow ketchup" recipes really are just "find whatever fruit you can, add sugar, cook and enjoy". It would be different every year/season. Thanks for sharing :)
Absolutely normally my last jelly of the season is hedgerow jelly with everything plus any lurking frozen fruit all boiled up together. This year I was concentrating on more savoury produce.
Ooooo, beautiful! I've done a little foraging over the years. Not consistently, sigh. Wild produce always seems to taste better somehow.
They really do taste better don't they.
They do tend to have much more concentrated flavour than the domesticated strains.
That looks absolutely delicious.
I home can lots of food including ketchup, but in America most ketchup is tomato based. We generally call that a sauce maybe even a sieved compote. It looks yummy, I will have to try it.
I love your kitchen videos! They are so cozy.
Thank you very much.
Thank you for a wonderful recipe and video! The result is a lot like a shrub, a type of drinking vinegar you can mix with water (sparkling or still) or for use in cocktails.
I think it might be a bit grainy for mixing with even fizzy water but I also make a hedgerow vinegar and that would work very well
I LOVE crab apple jelly but I cannot ever find it for sale.
I don’t think I have ever seen it for sale. I made tons last year and non this year.
Dark fruit sauce over an apple/ pear pie or just a sponge cake with cream just for the indulgence of it all, and of course served with tea or coffee.
far too much vinegar for me I prefer it with a plate of cheese and crackers
While that sounds delicious, you’d probably want to omit the vinegar for such a sauce.
That looks beautiful! I bet it would make an excellent vinaigrette salad dressing when combined with more vinegar and oil
I also make a hedgerow vinegar which makes a fantastic salad dressing
Thank you. The birds get at my wild berries before me.
So, since this has no pectin added, does it last a long time ? Wondering if you could add a layer of wax to the top to extend the freshness ? I live alone, so would take time to get through those jars !
With the boiling, vinegar, sugar and the pectin from the apples I assume it will last as well as the brown sauce I make ever year. If you look at the link to the original recipe it’s the perfect amount for one jar. It’s just me and my nature that makes a huge vat of it.
Looks delicious 😋
I’m curious what does it taste like? We do not have all of those berries and fruits here and I have never heard of berry ketchup before. Looks delicious. Thanks for your video, I learned something new! :)
It’s still very fruity but the vinegar gives is a tangy flavour and you would not know that such a large amount of sugar went into it.
@@stanceymackenzie thanks!