LOCATION: Recipes >> Preserving >> Cherry Ketchup 01
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Cherry Ketchup 01
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Sweet and Tart Cherry Ketchup
2 lbs sweet cherries, stemmed and pitted
1 cup red wine vinegar of at least 5% acidity
2 T sweet red wine or grape juice
1/2 lb brown sugar
1/4 tsp salt
1/4 tsp ground mace
1 tsp mustard seed
1 dried chile pod
1/2 tsp green peppercorns
1/2 tsp whole allspice
1 nutmeg, cracked (tap carefully with a small hammer)
Combine in a large pot the cherries, vinegar, wine, sugar, salt,
and mace. Tie the remaining ingredients in several layers of
cheesecloth; add this to the pot, and cover it. Bring the mixture
to a boil over hight heat, then reduce the heat and simmer util
the cherries soften--10 to 15 minutes.
With a slotted spoon, transfer the cherries to a fine sieve and
push them through, or to a food processor or blender and puree
them. Return the pureed cherries to the pot with the cooking liquid
and tied spices. Continue simmering until ketchup thickens--about
1 hour. Remove spices.
Ladle the ketchup into three sterilized, still-hot half-pint jars.
Wipe rims and cap immediately with still-hot lids, plus rings, and
process 15 minutes in a boiling water bath.
Makes 3 cups.
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