Recipe Image

Cherry Ketchup

  • 10 m
  • 30 m
Patsy Jamieson
“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 10-ounce package (2 cups) frozen pitted cherries, (not in syrup)
    • ½ cup dried cherries
    • ½ cup cider vinegar
    • ⅓ cup water
    • 2 cloves garlic, crushed
    • 1 tablespoon sugar
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground allspice
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon cayenne pepper


  • 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019