Advertisement

Cherry Ketchup

March/April 2008

Your rating: None Average: 4.5 (8 votes)

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.



READER'S COMMENT:
"Fantastic taste and so easy to make!! Great on burgers!!! "
Cherry Ketchup

Makes: 1 1/3 cups

Active Time:

Total Time:

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

Try this recipe with:

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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

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


More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner