Foraging Fox Beetroot Ketchup - Original Flavour

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I liked the tomato and beetroot ketchups best. The others were a bit too overpowering for me but if you like bold and hot flavours, like my friends do, you’ll probably love them. The range shows that it pays to broaden your horizons and try something different. They are all very different so there’s bound to be at least one that you like and can use to bring some rich flavours to your table.

Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa. occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages. If you’re thinking of trying this recipe out but aren’t much of a gin drinker then don’t worry, you can substitute the rhubarb for fresh. Just chop it up the day before and leave it at room temperature in an airtight container with the sugar. The sugar will begin leaching out the plant juices and make a syrup which we’ll use as the cooking medium for the ketchup. Boil everything down. To do this, let the food simmer over medium heat without the lid until enough liquid has been reduced and the consistency desired for the ketchup has been reached. This process takes several hours, depending on the heat, the size of the pot and the desired consistency. Stir again and again in between, season to taste and, if necessary, season. But if you're in a hurry this ketchup is also lovely made with pre-cooked beetroot. Just make sure it is plain and not in vinegar or with other flavourings.I can't live without this anymore, it's addictive ... so grateful to have a tomato free ketchup that is just delicious”

Of all the small, edible rituals that season the day – late morning coffee and cake; green tea and fruit in the afternoon; plain, unsullied goat’s yogurt at dawn – there are few I enjoy more than our working breakfasts. Shopping done. Oven on. Camera primed. Notebooks at the ready. We then sit down to that first meal. There might be mushrooms on toast, Cumberland sausages from Mr Godfrey or cheese sandwiches, their filling dripping out on to the grill, sending out a ribbon of savoury smoke to set off the fire alarm. A lump of cheese, broken off and dipped sleepily into the ketchup at midnight isn’t too shabby a ritual either. Beetroot ketchup We’re deep into beetroot season now and this sauce is a great way to make use of that. Even better if you can dig them out of the ground yourself (shout-out to my grandma, who’s 89 and still growing veg). Sustainable food advocate Hugh Fearnley-Whittingstall devised the range of ketchups with River Cottage’s culinary director Gelf Alderson and organic food producers Nine Meals From Anarchy. Next add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes.Or for bigger quantities, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!) It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup. Beetroot brings a brilliant sweet earthy note to the sauce. Plus, there’s something at once very British and, thanks to that deep purple, very exotic about a jar of this beetroot and chili ketchup. I'm a self-confessed hoarder of used bottles and jars, not much makes it into the recycling bin, just in case I need it for my next preserving project. To south India next, for Meera Sodha’s beetroot pachadi. Officially a side dish, this gorgeously coloured coconut dish can fend for itself with ease. Mustard seeds, curry leaves, garlic and ginger are fried, then mixed with boiled beetroot and grated coconut before being stirred through yoghurt and served hot. Magnificent. Beetroot brownies

Our Original Beetroot Ketchup is where all the Foxy fun began. Naturally sweetened with apples and the rich earthy flavours of beetroot, our multi award-winning range is 100% natural, 100% plant based and totally tomato free!In the UK, beetroot is available all year round, but it is really at its best from June to October and this is when you’re likely to see it popping up across your newsfeeds and in restaurants. Fresh vs. canned beetroot, which is best? I am a former ketchup FIEND, and have deeply missed the tomato goodness that puts my body into a rough place. This beet ketchup is EXACTLY what I needed and I am so grateful!!! Our new addiction – rhubarb and beetroot ketchup. Sceptical? So were we, but trust us when we say this is one condiment worth trying! The earthiness from the beetroot and sweetness from the rhubarb work so well together. Our suggestion: try it with sausages, bacon or beer-battered fish and chips. Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead.