Cherry Ketchup
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
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1 10-ounce package (2 cups) frozen pitted cherries, (not in syrup)
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1/2 cup dried cherries
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1/2 cup cider vinegar
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1/3 cup water
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2 cloves garlic, crushed
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1 tablespoon sugar
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1/4 teaspoon ground ginger
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1/8 teaspoon ground allspice
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1/8 teaspoon ground cardamom
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1/8 teaspoon ground cinnamon
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1/8 teaspoon cayenne pepper
Directions
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 weeks.
Nutrition information
Calories 23, Carbohydrate 5 g, Potassium 6 mg.
Percent Daily Values are based on a 2,000 calorie diet
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