Huckleberry Ketchup

• 2 tablespoons vegetable oil
• 2 medium yellow onions, minced
• 1 teaspoon minced garlic
• 12 Roma plum tomatoes, seeded and quartered
• 3 pounds huckleberries, or blueberries, strawberries, blackberries or any combination
• 2 cups dry red wine
• 1 cup red wine vinegar
• 2 oranges, zested and juiced
• 8 juniper berries
• 3 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 cup brown sugar
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 cup gin (optional)

1. In a large saucepan heat the oil over medium high heat.
2. Add the onions and cook until they begin to caramelize, about 6 minutes.
3. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
4. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
5. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes.
6. Stir in the gin and cook an additional 3 minutes.
7. Strain the ketchup into a small bowl and allow to cool before serving.

vegetable oil, yellow onions, garlic, tomatoes, huckleberries, red wine, red wine vinegar, oranges, berries, thyme, black peppercorns, bay leaves, brown sugar, tomato paste, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/huckleberry-ketchup-recipe.html (may not work)