Persimmon Ketchup

Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!

• Ready In: 35 mins
• Serves: 48
• Yields: 3 cups

Ingredients

• 3  very soft ripe  hachiya persimmons, pureed
• 1⁄2 cup pumpkin puree
• 1⁄2 tablespoon onion powder
• 1  garlic clove, grated
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon celery seed
• 1  pinch ground allspice
• 1  pinch ground cloves
• 2  tablespoons raw sugar
• 2  tablespoons cider vinegar

Directions

1. Combine all the ingredients in a pot and bring to a boil.
2. Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
3. Spoon into jars and let cool.
4. Refrigerate for up to 2 weeks, or freeze up to 6 months.