Cherry Ketchup
http://www.eatingwell.com/recipes/cherry_ketchup.html
From EatingWell: March/April 2008If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any poultry or meat.
1 1/3 cups | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
- 1 10-ounce package (2 cups) frozen pitted cherries, (not in syrup)
- 1/2 cup dried cherries
- 1/2 cup cider vinegar
- 1/3 cup water
- 2 cloves garlic, crushed
- 1 tablespoon sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Preparation
- Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.
Nutrition
Per tablespoon : 23 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 0 g Protein; 0 g Fiber; 0 mg Sodium; 6 mg Potassium
Exchanges: free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 weeks.