If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any meat.
Make Ahead Tip: Cover and refrigerate for up to two weeks.
- One 10-ounce package (2 cups) frozen pitted cherries (not in syrup)
- 1/2 cup dried cherries
- 1/2 cup cider vinegar
- 1/3 cup water
- 2 cloves garlic, crushed
- 1 tablespoon sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Companion recipe: Cherry Burgers
Combine the pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding the lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
23 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 0mg sodium; 5g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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