Plum Ketchup Food

PLUM KETCHUP

plum ketchup image

Make and share this plum ketchup recipe from Food.com.

Provided by chia2160

Categories Fruit

Time 40m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 lb purple plums, pitted and cut into chunks
1 small onion, quartered
2 cloves garlic
2 tablespoons peeled ginger, chopped
1 cup brown sugar
1/2 cup cider vinegar
1/2 teaspoon cinnamon
1 pinch red pepper flakes
salt & pepper

Steps:

in processor pulse plums, onion, garlic and ginger until finely chopped.
put into a saucepan.
add remaining ingredients, heat to boiling.
lower heat and simmer uncovered, stirring occasionally until thickened, about 30 minutes.
cool and refrigerate.

PLUM KETCHUP

Plum Ketchup image

Provided by Amanda Hesser

Categories easy, condiments

Time 1h45m

Yield About 2 1/2 cups

Number Of Ingredients 13

Ingredients

3 cloves
2 allspice berries
1/2 teaspoon grated ginger
1/2 teaspoon kosher salt
3/4 teaspoon ground mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon coarsely ground black pepper
1 medium onion, minced
7 tablespoons sugar
10 tablespoons brown sugar
2 pounds red plums, pitted
1/4 cup water
3/4 cup cider vinegar

Steps:

Place cloves and allspice berries on cheesecloth and tie into a packet. In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp. Let cool, then transfer to jars and refrigerate. The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 197 milligrams, Sugar 54 grams, TransFat 0 grams

PLUM KETCHUP

Plum Ketchup image

This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.

Provided by Mia in Germany

Categories Sauces

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb plum
1 lb shallot
1 teaspoon black pepper
1 teaspoon coriander seed
3 garlic cloves
1 tablespoon vegetable oil
2 teaspoons salt
3 1/2 ounces honey
1/2 cup red wine
1 bay leaf
1 cinnamon stick
5 tablespoons horseradish, ground

Steps:

Wash and halve the plums and remove the pits.
Peel and slice the shallots.
Roughly grind peppercorns and coriander seeds with mortar and pestle.
Peel and thinly slice garlic cloves.
In a large pot, heat oil and saute the shallots until translucent. Add salt.
Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
Remove bay leave and cinnamon stick.
Add horseradish and purée in a blender or with an immersion blender.
Fill hot into prepared canning jars and store in a cool place for up to 3 months.

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