Cherry Ketchup

http://www.eatingwell.com/recipes/cherry_ketchup.html

From EatingWell:  March/April 2008

If 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

1. 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.