CRISPY POTATO NESTS WITH CHERRY KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
- Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
- In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.
CHERRY KETCHUP
Steps:
- In a saucepan, combine the cherries with 1/2 cup water. Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes. Let cool slightly, then pass the cooked cherries and their liquid through a food mill, or press them through a colander, to make a chunky juice.
- In a clean saucepan, combine the juice with the spices and salt. Simmer over low heat until reduced by half, about 15 minutes, stirring often.
- Add 1/4 cup vinegar and keep cooking until thick enough to coat the back of a spoon. Remove a bit of the ketchup, let cool and taste. Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart. The ketchup will keep refrigerated in an airtight container for up to 2 weeks.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 924 milligrams, Sugar 44 grams, TransFat 0 grams
CHERRY KETCHUP
Bored with tomato ketchup, look no further. Cherry ketchup makes a great condiment for just about any poultry, meat...the possibilities are limitless. This is great on turkey burgers and for dipping french fries.
Provided by Amanda Smith
Categories Other Sauces
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oil over medium heat in a medium sauce pan until oil is shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes.
- 2. Add in ginger and garlic and cook approximately 30 seconds
- 3. Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
- 4. Let cool to room temperature. Transfer to a blender or food processor and blend until smooth. Pour into an airtight container and store in refrigerator for up to 2 weeks.
CRANBERRY KETCHUP
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won't want to go back to regular ketchup. -Jerome Wiese, Bemidji, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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