My Ground Cherry Ketchup Recipes
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.
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