Homemade Fruit Ketchup
Americans simply adore ketchup. It is usually made from tomatoes, but this time we offer you a slightly different way of preparing it. If you have some ripe stone fruit, read on…
Details
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Difficulty: 1
- Spiciness: 1
- Number of Servings: 10
Ingredients
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1.5 kg Apricot, raw
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180 ml Vinegar, apple
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90 ml Alcohol, Wine, White
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90 ml Alcohol, Wine, Red
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240 g Sugar, brown
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2 pod Garlic, fresh
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3 pieces Shallot
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1 piece Spices, cinnamon, ground
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1 teaspoon Ginger, fresh
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0.25 teaspoons Spices, cinnamon, ground
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0.25 teaspoons Spices, nutmeg, ground
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0.25 teaspoons Spices, cloves, ground
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0.5 spoons Salt, table
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0.25 teaspoons Spices, pepper, black
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1 piece Spices, bay (leaves)
Steps
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Thoroughly wash the fruit and remove the pits. Place the pitted fruit in a large pot and pour in the wine and vinegar. Add sugar, mix everything together, and place on the stove.
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Slowly bring the fruit to a boil over medium heat. Meanwhile, peel and roughly chop the garlic and shallot. Once the fruit boils, add the garlic and shallot to the pot. Cook everything together for 5 minutes, then add the other ingredients. Cook uncovered over medium heat for 20 to 25 minutes, or until the fruit mixture thickens. Stir the ingredients in the pot several times during cooking. Once the mixture thickens, remove the pot from the heat and let the contents cool slightly.
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Remove the bay leaf and cinnamon stick and pour the contents of the pot into a kitchen blender. Blend at medium speed until a smooth mixture is formed.
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Pour the prepared ketchup into a bowl and store it in the refrigerator to cool. Serve as a condiment.
Nutrition Information (Per 100g)
- Calories: 93.61 kcal
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 22.7 g
- Sugars: 19.24 g
- Protein: 0.94 g
- Fiber: 1.78 g
Advice
The ketchup can be poured into sterilized jars for preserving, tightly sealed, and stored in a dark and cool place.