Cherry Ketchup

From EatingWell: March/April 2008 — Subscribe Now!

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

Nutrition Profile

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.

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