Be the first to Not all ketchup contains tomatoes, and this one does not. Cherry ketchup is made with fresh cherries and spices. This delicious condiment is perfect with chicken or pork.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 dried ancho chile
- 1 teaspoon whole mustard seeds
- 4 green peppercorns
- 6 whole allspice berries
- 1 whole nutmeg, cracked (tap carefully with a small hammer)
- 2 pounds sweet cherries, stemmed and pitted
- 1 cup red wine vinegar (at least 5% acidity)
- 2 Tablespoons sweet red wine (such as Lambrusco) or grape juice
- 1/2 pound (about 1-1/8 cups) brown sugar, packed
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
Preparation:
Place ancho chile, mustard seeds, peppercorns, allspice berries, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a bag. Set aside.
Place cherries, wine vinegar, red wine or grape juice, brown sugar, mace, and salt in a large stockpot. Add the spice bag. Bring to a boil over high heat, reduce heat, and simmer 10 to 15 minutes, until cherries have softened.
Scoop the cherries out of the pot and transfer to a food processor fitted with the metal blade. Process until pureed and return the cherry puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag.
Transfer cherry ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature.
If you do not wish to can it, store cherry ketchup in a sealed container in the refrigerator up to 3 weeks.
Yield: 3 half-pints
Place cherries, wine vinegar, red wine or grape juice, brown sugar, mace, and salt in a large stockpot. Add the spice bag. Bring to a boil over high heat, reduce heat, and simmer 10 to 15 minutes, until cherries have softened.
Scoop the cherries out of the pot and transfer to a food processor fitted with the metal blade. Process until pureed and return the cherry puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag.
Transfer cherry ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature.
If you do not wish to can it, store cherry ketchup in a sealed container in the refrigerator up to 3 weeks.
Yield: 3 half-pints
