Recipe Archives->Preserving->Cherry Ketchup 01

 
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.

Printable version: cherry-ketchup01.txt.