Raspberry Ketchup Recipes

RASPBERRY KETCHUP

Steps:

• Puree the raspberries and strain.
• Peel ginger.
• Chop ginger and chillis into very small pieces.
• Melt sugar in a pan.
• Add chopped ginger and chillis.
• Add vinegar.
• Add tomato purée and ketchup.
• Add raspberries and cook for 2 minutes while stirring.
• Strain.Cool.
• Add honey and season with salt and pepper.
• Store in the fridge.

FAUX "FRIES" WITH RASPBERRY "KETCHUP"

Steps:

• Preheat the oven to 350 degrees F.
• Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
• Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
• Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
• Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

RASPBERRY HOT BARBECUE SAUCE

Steps:

• Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.