Plum Ketchup

"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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photo by gemini08 photo by gemini08
photo by gemini08
photo by gemini08 photo by gemini08
Ready In:
45mins
Ingredients:
12
Yields:
4 cups
Serves:
4
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ingredients

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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

  1. 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.
     
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