My Ground Cherry Ketchup

Louise in Montreal's Note:

This is a wonderful recipe that I created with a small quantity of ground cherries that I produced in the summer of 2004. Ground cherries are those little golden yellow fruits, Latin name Physalis peruviana (for a picture, http://www.flickr.com/photos/24030963@N05/2799007503/). Enjoy it with sausages, ham, pork or lamb chops, meatloaves or even on a cream cheesed bagel!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 4 jars

• 2 cups cape gooseberries (groundcherries)
• 2 onions , large finely minced
• 6 apples
• 2 green mild bell peppers
• 4 red mild bell peppers
• 1 cup white vinegar
• 3 cups white sugar
• 2 teaspoons pickling spices
• 1 teaspoon black pepper

Directions:

1. Mince the onions.
2. Cut green and red mild peppers into pieces as big as a stamp.
3. Pass the spices and the black pepper through the blender to obtain a spice powder.
4. Peel, take away the core and cut the apples in 1 inch pieces.
5. Peel and wash the ground cherries (physalis peruviana) thoroughly.
6. Mix all the ingredients in a big thick cooking pot and bring to a boil, then reduce to medium heat.
7. Let cook until the liquid acquire a syrupy consistency, stirring often to prevent sticking at the bottom of the pot(about 40 minutes).
8. Pour into sterilized Mason jars and close the lids.
9. Verify that the jars are vacuum-sealed.

Reviews

[Chef #933848]

I love this recipe but I made it without the "marinating spices" because I couldn't imagine what to use! It is especially good with goat cheese on rice cakes. Does anyone have any suggestions for appropriate spicing??