Links

SWEET & TANGY 🌶 HOMEMADE KETCHUP by Cuisine La Caille

Published on by #CMLovelaceLeave a comment

HOMEMADE KETCHUP

by Cuisine La Caille


My ketchup recipe is rich, sweet and tangy with a hint of “spiciness”

This recipe has a few surprising ingredients that elevates ketchup to heights of gourmet masterpiece sauce.

The apples  gives the sauce a slight fruity taste without taking away from the tomato flavor that is ketchup.  The ginger kicks it up a notch with some zing.  And the raw honey smooths out the sweetness very nicely.  

It is simple to make but does take a few hours to simmer. It is well worth the effort, trust me!




* 2 Tablespoons Canola Oil

* 4 Cloves Garlic, Minced

* 1 Shallot, Diced

* 1 Medium Yellow Onion, Diced

* 1 Piece Fresh Ginger, (1″ x 1/2″), Minced or Grated

* 1/2 Teaspoon Red Peupper Flakes

* 1 Can (28 Oz. Size) Peeled Whole Tomatoes

* 2 Green Apples (Granny Smith), Cored & Roughly Chopped

* 3 Tablespoons Tomato Paste

* 3/4 Cup of Pomegranates Juice

* 1/2 Lime Juice, Freshly Squeezed

* 1/3 cup Brown Sugar, Dark

* 1 Tablespoon Raw Honey (can use molasses)

* 2/3 cup White Vinegar, Distilled

* 1 Teaspoon Salt (to taste)

* 1 Teaspoon Mustard Powder

* 1/2 Teaspoon Cayenne Powder

* 1/4 Teaspoon Ground Cloves

* 1/4 Teaspoon Ground Allspice

* 1/4 Teaspoon Ground Cinnamon

* 1/4 Teaspoon Ground Nutmeg

* 1/8 Teaspoon Black Pepper

* 2 Quart Pan & Lid, Heavy Bottom

* Immersion Blender or Stand Blender

* Medium Fine Sieve
Over medium heat sweat the onions until translucent in the canola oil. Do not brown.  
Stir in the garlic, ginger, red pepper flakes and tomato paste. Cook for 2 to 3 minutes while stirring.
Add the whole tomatoes with their juice and crush with a wooden spoon or potato smasher.

Add the apples, the vinegar, pomegranate and lime juice.  

Add the salt, cayenne, cloves, allspice, cinnamon, nutmeg, and black pepper and stir.

Cover the mixture and simmer over medium-low heat for 1 1/2 to 2 hours. Stir every 30 minutes. Mixture should reduce by half.
Add the brown sugar and raw honey (or molasses). Stir and continue to simmer uncovered for another 30 minutes.
Take mixture of the heat and let cool for 30 minutes.

If you have an immersion blender, blend mixture until smooth.
Or transfer mixture (in batches and after it has cooled for an extra 30 minutes) into a blender. Only fill blender half way and cover blender with kitchen towel instead of the cover to allow any steam to escape.
Pass mixture through a sieve for a smooth sauce.

Return the sauce to the stove and simmer uncovered over medium-low heat until the desired consistency is achieved, about 30 minutes.
Transfer sauce into a bowl and let cool fir an hour. Cover tightly and refrigerate for at least 4 hours before serving.
Enjoy and drop me a line to let me know how yours turned out.

#CMLovelace