Cherry Ketchup

Cherry Ketchup

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 21 servings

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Original recipe yields 21 servings
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  • 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

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 23 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 4 g sugars; 130 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 0 mg sodium; 33 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 2

May 27, 2010
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By: EatingWell User
Fantastic taste and so easy to make!! Great on burgers!!!
May 03, 2010
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By: EatingWell User
I think that is would be different but tasty. -Spannah