Persimmon Ketchup
photo by YummySmellsca
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
3 cups
- Serves:
- 48
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
- Combine all the ingredients in a pot and bring to a boil.
- Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
- Spoon into jars and let cool.
- Refrigerate for up to 2 weeks, or freeze up to 6 months.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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