Tuesday, July 19, 2016
No tomatoes, no beets, and last year she lost red peppers.. it was a ketchup drought around here!
I stumbled across a recipe for cherry ketchup. I was skeptical but figured worse case I could mix it into something else and make bbq sauce or something out of it. But to our surprise, it is really really delicious! It has that nice trifecta of salty,sweet and tangy that makes for a perfect ketchup.
Unfortunately cherries are a "hit and run" food for Abby so this will be just a special treat now and then when she has an empty bucket and minimal flaring. I did see a recipe for blueberry ketchup, and I may give that a try next!
2 1⁄2 lb. organic cherries(frozen work great!)
2-3 peeled and diced organic peaches
1⁄2 cup Braggs apple cider vinegar
1⁄2 cup local honey
1⁄2 cup homemade brown sugar
1 Tablespoon. freshly grated ginger
2 teaspoons pink himalayan salt
2 cloves garlic
1⁄4 teaspoon ground cloves
1/2 teaspoon smoked paprika
2 Tablespoons tamarind puree
1)Combine the cherries,peaches,garlic, vinegar, honey, and brown sugar in a saucepan and stir to combine. Bring to a boil then reduce the heat and simmer for 20-30 minutes until the fruit is soft.
2)Remove from the heat and cool some and then purée; return mixture to the saucepan and add the ginger, salt,smoked paprika, cloves, and tamarind. Cook, stirring regularly, for another hour or so, until thickened slightly, it will thicken more when chilled.