PEACH KETCHUP
A great marinade for pork and chicken. I first found this in the Chicago Tribune and have adapted to our tastes.
Provided by Hungarian Gypsy
Categories Low Protein
Time 1h40m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook until transparent.
- Add peaches and cook 4 minutes, stirring often.
- Add vinegar, brown sugar, molasses, sugar, and spices.
- Reduce heat to simmer and cook 1 hour, stirring occasionally.
- If necessary, add small amount of water to prevent the mixture from sticking or burning.
- Remove from heat.
- Add the juice of 1 lemon.
- Put into blender or food processor and puree.
- Serve at room temperature.
Nutrition Facts : Calories 222.9, Fat 3.9, SaturatedFat 0.5, Sodium 595.7, Carbohydrate 49, Fiber 3.6, Sugar 39.5, Protein 1.8
HOMEMADE SPICY PEACH KETCHUP
Make and share this Homemade Spicy Peach Ketchup recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 1h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water.
- Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes or until thick.
- Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.
Nutrition Facts : Calories 300.4, Fat 1, SaturatedFat 0.1, Sodium 791.6, Carbohydrate 73.2, Fiber 6.1, Sugar 64.1, Protein 3.8
SPICED PEACH KETCHUP
Steps:
- Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
- Photograph by Christopher Testani
MANGO KETCHUP
Make and share this Mango Ketchup recipe from Food.com.
Provided by Shirl J 831
Categories Sauces
Time P1DT1m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- STEP ONE:
- Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
- STEP TWO:
- Add the remaining ingredients and pulse together.
- STEP THREE:
- In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
- STEP FOUR:
- Strain through a fine sieve. Refrigerate for 24 hours before using.
Nutrition Facts : Calories 165.4, Fat 0.7, SaturatedFat 0.2, Sodium 293.7, Carbohydrate 38.7, Fiber 2.9, Sugar 35.6, Protein 1.5
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