Plum Ketchup
photo by gemini08
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 453.59 g plum
- 453.59 g shallot
- 4.92 ml black pepper
- 4.92 ml coriander seed
- 3 garlic cloves
- 14.79 ml vegetable oil
- 9.85 ml salt
- 99.22 g honey
- 118.29 ml red wine
- 1 bay leaf
- 1 cinnamon stick
- 73.94 ml horseradish, ground
directions
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and purée in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
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Reviews
-
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.