Cherry Ketchup Food

CHERRY KETCHUP

Steps:

• In a saucepan, combine the cherries with 1/2 cup water. Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes. Let cool slightly, then pass the cooked cherries and their liquid through a food mill, or press them through a colander, to make a chunky juice.
• In a clean saucepan, combine the juice with the spices and salt. Simmer over low heat until reduced by half, about 15 minutes, stirring often.
• Add 1/4 cup vinegar and keep cooking until thick enough to coat the back of a spoon. Remove a bit of the ketchup, let cool and taste. Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart. The ketchup will keep refrigerated in an airtight container for up to 2 weeks.

CURRY KETCHUP

Steps:

• Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.

CRISPY POTATO NESTS WITH CHERRY KETCHUP

Steps:

• In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
• Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
• In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.

MY GROUND CHERRY KETCHUP

Steps:

• Mince the onions.
• Cut green and red mild peppers into pieces as big as a stamp.
• Pass the spices and the black pepper through the blender to obtain a spice powder.
• Peel, take away the core and cut the apples in 1 inch pieces.
• Peel and wash the ground cherries (physalis peruviana) thoroughly.
• Mix all the ingredients in a big thick cooking pot and bring to a boil, then reduce to medium heat.
• Let cook until the liquid acquire a syrupy consistency, stirring often to prevent sticking at the bottom of the pot(about 40 minutes).
• Pour into sterilized Mason jars and close the lids.
• Verify that the jars are vacuum-sealed.