Huckleberry Ketchup

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Ingredients

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)

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.