Photo: Rasbak, CC BY-SA 3.0 · source

Other · From Bladwijzer

Sloe ketchup

Updated on 9 October 2026

• Makes: ± 500 ml
• Time: 1 hr
• From: Blackthorn

Ingredients

• 500 g sloes (preferably after the first frost)
• 250 ml water
• 1 onion, finely chopped
• 1 tablespoon sunflower oil
• 150 ml cider vinegar
• 150 g soft brown sugar
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 clove
• 1 cinnamon stick
• 1 pinch of cayenne pepper

Method

1. Rinse the sloes and simmer them in the water for 20 minutes, until they burst and are soft.
2. Rub the sloes through a sieve or food mill with a spoon. All the stones stay behind. Never grind or blend sloes with their stones in.
3. Soften the onion in the oil in a pan for 5 minutes, without letting it colour.
4. Add the purée, vinegar, sugar, salt and spices and stir well.
5. Simmer gently for 25–30 minutes until thick, stirring often, as it catches easily.
6. Remove the clove and cinnamon stick, taste and adjust with a little extra sugar or salt if needed.
7. Pour the hot ketchup into clean, sterilised bottles and seal.

Storing: In the fridge for 1 month; in the freezer for 6 months. Lovely with game, roasts, burgers or cheese.