Persimmon Ketchup Recipes

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PERSIMMON KETCHUP



Persimmon Ketchup image

Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!

Provided by YummySmellsca

Categories     Sauces

Time 35m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 12

3 very soft ripe hachiya persimmons, pureed
1/2 cup pumpkin puree
1/2 tablespoon onion powder
1 garlic clove, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1 pinch ground allspice
1 pinch ground cloves
2 tablespoons raw sugar
2 tablespoons cider vinegar

Steps:

  • Combine all the ingredients in a pot and bring to a boil.
  • Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
  • Spoon into jars and let cool.
  • Refrigerate for up to 2 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 2.9, Sodium 24.4, Carbohydrate 0.7, Sugar 0.6

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