Autumn olives (Elaeagnus umbellata) are an abundant, invasive berry here in the Northeast. It turns out they are highly nutritious, containing lots of lycopene, which is a strong antioxidant good for joint health, cardiovascular disease, diabetes, and cancer treatment. Lycopene is a phytochemical, and it is in the red pigment of many foods like tomatoes, watermelons, and pink grapefruits. Autumn olives contain fantastic amounts of lycopene, some studies stating 17 times the amount of raw tomatoes. Here is a quick read from the USDA and Utah State University on their lycopene findings.
This recipe is available in our book, due Spring 2016.
http://www.skyhorsepublishing.com/book/?GCOI=60239108626260&
It seems interesting recipe. Thanks for share.
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ReplyDeleteThis is my first year harvesting autumn olive fruit and I wondered if it was a bad year. It's been hard to find trees with a decent amount of fruit, and some were more sour and astringent than others. Your comments on the 2012 harvest were helpful, and the recipe sounds interesting to try. Thank you for posting.
ReplyDeleteHi, I am so impressed by this post.it is very informative.
ReplyDeletethanks.
Organic Food Toowoomba
I got a new recipe to learn, I would definitely tell it to my wife..I know she can make me yummy with her hands ")
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This looks beautiful. A great alternative for those allergic to tomatoes I would guess. Would it be appropriate for those allergic to night shade plants?
ReplyDeleteWow, thanks for a great new recipe! I love your site.
ReplyDeleteThanks for sharing awesome receipe.. I have to hop into online food shopping now.. Thanks again..
ReplyDeleteYour recipe looks great and looks like it contains all the important nutrients for a healthy body. Thanks for sharing this post!
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Thanks for sharing this recipe. Every day I try to make Healthy Organic Food recipes to keep my family fit and fine. I genially prefer natural foods in the diet.
ReplyDeleteThanks dear for sharing your recipe. It seems really nice.
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This is a nice recipe. My mother and I have about 10 of these bushes in our yard which are just filled with these berries, so we picked a whole bowl full! And we just couldn't figure out what to do with them.
ReplyDeleteThanks much for taking the time to post this recipe. I started exploring what I might make with these berries since I have several small trees/large bushes. My motivation increased when I read they are extremely high in anti-oxidants. Before reading your recipe, I made some jelly, some lacto-fermented tonic and a little wine. It’s all been good, the berries are like a hidden jewel. However, I feel obligated to report that this ketchup is excellent, very good, and has opened my eyes to, probably the best potential for these berries – sauces and cooking.
ReplyDeleteThis ketchup came out amazingly well!!! Now to find more berries so I can make more of it! Also made jam and fruit leather with them. This was my first time playing with these berries...food mill worked great.
ReplyDeleteI hate you people living in good climates. I had to actually buy the autumn olive bush. It survived covered the first 2 winters only to snow borde- good thing we had up to 90 cm snow. Bloomed, but never bore fruit. Then on third winter i got lazy and skipped the special winter coth covering. So much for the vigor and invasiveness of this plant...
ReplyDeleteAbsolutely delicious, with the perfect amount of zing from the berries and vinegar, thanks for sharing!
ReplyDeleteThanks. I followed this last year. We like it better than tomato-based, it's excellent. Am going to make very large batch and try to preserve in jars this year.
ReplyDeleteWould love to hear suggestions for efficient harvesting. I'd like to use these for wine too. Harvesting large amounts is really time consuming.
Each harvest year is different. Last year was awful for autumn olives, while this year looks fantastic. We let the berries ripen until they are quite plump and heavy, then spread a tarp under a tree with good-tasting berries. Then we give some of the branches a vigorous shake, and many of the berries just fall right off on to the tarp, then we gather up the tarp and pour them into a 5 gallon bucket. You'll have to pick out some twigs, leaves, and spiders, but it takes all of 10 minutes to get 5 gallons of berries.
ReplyDeleteThank you for posting this!!! Just made our first batch! It's very tasty!! What would you do to preserve it? Could hot water processing in canning jars be enough?
ReplyDeletethanks again
I really don't know if the acid content is high enough to preserve the ketchup with canning. We make it fresh all year from autumn olives we have frozen, and keep the ketchup in the fridge for about a month at a time.
ReplyDeleteI really don't know if the acid content is high enough to preserve the ketchup with canning. We make it fresh all year from autumn olives we have frozen, and keep the ketchup in the fridge for about a month at a time.
ReplyDeleteI really don't know if the acid content is high enough to preserve the ketchup with canning. We make it fresh all year from autumn olives we have frozen, and keep the ketchup in the fridge for about a month at a time.
ReplyDeletethank you for the recipe. I made autumn olive ketchup over the weekend and it turned out great. I skipped using the blender. It seems like an unnecessary step that creates more dishes to clean. It took several hours of cook time to reduce the ketchup to a thicker consistency, 3-4 actually. I canned about 7 small jars to enjoy and share for later.
ReplyDeleteJust picked my first round of Autumn Olives for this year. Last year we made 24 jars of ketchup!! so very very good!!! we may try the jam/jelly this year....AFTER I get my fair share of Ketchup done! thanks again for sharing the recipe and all the great info!!!!
ReplyDeleteLinda in Connecticut..