Huckleberry Ketchup

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, minced,
1 teaspoon garlic, minced
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 thyme, fresh
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin, (optional)

Directions

In a large saucepan heat the oil over medium high heat.
Add the onions and cook until they begin to caramelize, about 6 minutes.
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.
Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
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.
Stir in the gin and cook an additional 3 minutes.
Strain the ketchup into a small bowl and allow to cool before serving.