Plum ketchup: The surprising condiment you need to try
Ketchup is one of the most popular sauces on tables worldwide. The classic tomato version is widely known, but it's worth trying something new and surprising. A fruity hit is an example. Its taste is incredibly rich and expressive, and most importantly, no one will guess that the main ingredient is plums. The proportions matter, but to still taste like ketchup, the proportions matter.
6:32 PM EDT, August 25, 2024
Plum ketchup, made from stewed fruits, is a real revelation. It's a great way to diversify your cuisine and surprise your loved ones with an unusual flavor. It's easy to make, and the end result will impress everyone. Try this recipe and see how easy it is to make something unique from stewed fruits. It can be stored in the refrigerator for a few weeks and in sealed jars for several months.
Why make plum ketchup?
Plum ketchup is an excellent alternative to traditional tomato ketchup. It pairs perfectly with meat, sandwiches, cheese, and other dishes. Plums give it a unique sweet and sour taste. Additionally, these fruits are rich in vitamins, minerals, and antioxidants, making plum ketchup a healthy alternative. Making this ketchup is simple, and the result will surely surprise anyone trying it.
How to make plum ketchup?
Making plum ketchup, like the classic homemade version, is easy and doesn't require much time. Here is the step-by-step recipe:
Ingredients:
- 2.2 pounds of damson plums
- 2 onions
- 2 garlic cloves
- 3.4 fluid ounces of apple cider vinegar
- 5.3 ounces of brown sugar
- 1 teaspoon salt
- half a teaspoon of ground black pepper
- 5 cloves
- 1 cinnamon stick
- half a teaspoon of ginger
- a pinch of chili (optional)
Preparation:
- Fruit preparation: wash the plums, cut them in half, and pit them. Peel and finely chop the onion and garlic.
- Stewing plums: Heat some oil in a large pot and sauté the onion. Add garlic and fry for a while. Add plums, apple cider vinegar, sugar, salt, pepper, cloves, cinnamon, ginger, and chili. Mix everything thoroughly and stew on low heat for approximately 30-40 minutes until the plums break down and the flavors combine.
- Blending and straining: After cooking, remove the cloves and cinnamon stick. Blend everything into a smooth mass. Strain through a sieve to remove skins and any spice remnants.
- Final cooking: Pour the strained ketchup back into the pot and cook on low heat for another 10-15 minutes until it thickens. Transfer the hot ketchup to sterilized jars, seal them, and turn them upside down to seal.
