Plum Ketchup

Total Time
15 mins
30 mins

This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.

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  1. Wash and halve the plums and remove the pits.
  2. Peel and slice the shallots.
  3. Roughly grind peppercorns and coriander seeds with mortar and pestle.
  4. Peel and thinly slice garlic cloves.
  5. In a large pot, heat oil and saute the shallots until translucent. Add salt.
  6. Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
  7. Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
  8. Remove bay leave and cinnamon stick.
  9. Add horseradish and purée in a blender or with an immersion blender.
  10. Fill hot into prepared canning jars and store in a cool place for up to 3 months.
Most Helpful

5 5

This is a wonderful condiment! Mine turned out more like a chutney, I think my plums where very sour and had a lot of pectin but the taste is absolutely marvelous. I halved the recipe and used prepared horseradish at the end, it yielded exactly one 8oz mason jar. I served it on a cheese tray, excellent! Made for the "More than Sauerkraut and Dumpling" event at the German Forum.