My Ground 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.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 924 milligrams, Sugar 44 grams, TransFat 0 grams
CRISPY POTATO NESTS WITH CHERRY KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
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.
GROUND CHERRY SAUCE
This sauce is a family favorite that can be frozen or canned, then used as topping, sauce or added to a pie. Use regular sugar or substitute 1/2 cup Splenda for a sugar-free treat. Freeze or process as a jam for later use.
Provided by lauriebj
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.3 g, Fat 0.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 6.3 g
MY GROUND CHERRY KETCHUP
This is a wonderful recipe that I created with a small quantity of ground cherries that I produced in the summer of 2004. Ground cherries are those little golden yellow fruits, Latin name Physalis peruviana (for a picture, http://www.flickr.com/photos/24030963@N05/2799007503/). Enjoy it with sausages, ham, pork or lamb chops, meatloaves or even on a cream cheesed bagel!
Provided by Louise in Montreal
Categories Apple
Time 50m
Yield 4 jars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 793.8, Fat 1.1, SaturatedFat 0.2, Sodium 13, Carbohydrate 200.9, Fiber 12.1, Sugar 178.2, Protein 3.3
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