Bilberry Ketchup
| Bilberry, IQF | 2.500 kg |
| Shallots, chopped, 3 mm | 0.480 kg |
| Ginger, chopped | 0.160 kg |
| Brown cane sugar | 1.700 kg |
| Red wine vinegar | 0.950 l |
| Lime juice | 0.150 kg |
| Ground turmeric | 0.050 kg |
| Salt | 0.050 kg |
| Black pepper, fresh from the mill | 0.005 kg |
| Ground cloves | 0.003 kg |
| Ground nutmeg | 0.005 kg |
| Cayenne pepper | 0.003 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• In an appropriate pot bring everything to the boil
• Stir regularly until the sugar is completely dissolved
• Let simmer over low heat 20 – 30 minutes stirring from time to time
• Remove and put in the blast chiller
• Puree the cold mix until smooth
Suggestion:
• For a bilberry chutney, don’t puree the mix
| Nutritional values | per 100 g |
|---|---|
| Energy | 918 kJ |
| Energy | 219 kcal |
| Fat | 0.0 g |
| - of which saturates | 0.0 g |
| Carbohydrates | 52 g |
| - of which sugar | 51 g |
| Fibre | 2.3 g |
| Protein | 0.9 g |
| Salt | 1.3 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.