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.

MY GROUND CHERRY KETCHUP

Steps:

• Mince the onions.
• Cut green and red mild peppers into pieces as big as a stamp.
• Pass the spices and the black pepper through the blender to obtain a spice powder.
• Peel, take away the core and cut the apples in 1 inch pieces.
• Peel and wash the ground cherries (physalis peruviana) thoroughly.
• Mix all the ingredients in a big thick cooking pot and bring to a boil, then reduce to medium heat.
• Let cook until the liquid acquire a syrupy consistency, stirring often to prevent sticking at the bottom of the pot(about 40 minutes).
• Pour into sterilized Mason jars and close the lids.
• Verify that the jars are vacuum-sealed.