Raspberry Ketchup

I haven't tried this yet, but the magazine the recipe is from (a German magazine called "essen & trinken") will soon be in the hands of my Canadian cooking magazine swap partner. I think this ketchup will be nice with chicken and in sandwiches. I hope you are able to understand my translation from German into English...

• Ready In: 40 mins
• Serves: 8-10
• Yields: 450 ml

Ingredients

• 500  g raspberries
• 40  g fresh ginger
• 2 -3  chili peppers, deseeded
• 60  g brown sugar
• 6  tablespoons raspberry vinegar
• 4  tablespoons tomato puree
• 100  ml ketchup
•  salt
•  pepper
• 2  tablespoons honey

Directions

1. Puree the raspberries and strain.
2. Peel ginger.
3. Chop ginger and chillis into very small pieces.
4. Melt sugar in a pan.
5. Add chopped ginger and chillis.
6. Add vinegar.
7. Add tomato purée and ketchup.
8. Add raspberries and cook for 2 minutes while stirring.
9. Strain.Cool.
10. Add honey and season with salt and pepper.
11. Store in the fridge.