DOOR COUNTY CHERRY KETCHUP

Savor tart cherries year round by canning this interesting ketchup. With a mixture of sweet, tart and spice, you may never go back to the traditional tomato-based condiment. Makes 2 pints

By | June 16, 2017

Ingredients

  • 3 c. fresh or frozen (thawed) pitted Montmorency cherries
  • ¼ c. cider vinegar
  • ¼ c. honey
  • ¼ c. brown sugar
  • ¼ tsp dried ginger
  • ½ tsp dried ground cardamom
  • ¼ tsp cinnamon
  • a pinch of cayenne pepper a pinch of salt

Instructions

Combine all of the ingredients in a heavy saucepot. Bring to a boil, then reduce to a simmer. Simmer uncovered for 30 minutes.

Let cool slightly and puree in a blender (preferred method) or a food processor. The ketchup will be smoother processed in a blender. If the ketchup seems too thin, place it back into the saucepot and reduce for a few minutes. Remember that the ketchup will thicken as it cools.

Refrigerate for future use or place in sterilized jars and process using traditional canning techniques.

Ingredients

  • 3 c. fresh or frozen (thawed) pitted Montmorency cherries
  • ¼ c. cider vinegar
  • ¼ c. honey
  • ¼ c. brown sugar
  • ¼ tsp dried ginger
  • ½ tsp dried ground cardamom
  • ¼ tsp cinnamon
  • a pinch of cayenne pepper a pinch of salt
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