Print Recipe Only

Sweet and Spicy Ketchup

“I just love this ketchup,” says Erin Coopey. “The cloves and cinnamon intensify the
sweetness of the tomatoes, while the mustard and cayenne give it just a teensy kick.”

2 1⁄4 lb plum tomatoes
1 cup white vinegar
1⁄2 cup sugar
1⁄4 tsp cayenne pepper
1⁄4 tsp ground black pepper
1 tsp whole cloves
1 tsp mustard powder
1 tsp sea salt or kosher salt
1 tsp ground cinnamon

1. Bring a large pot of water to boil. Add the tomatoes and blanch until the skin breaks
and the flesh becomes soft, about 5 to 10 minutes.

2. Drain the tomatoes and press through a fine-mesh food mill or sieve to remove skin and seeds.
Pour sieved tomatoes into a medium-sized sauce pan. Add vinegar, sugar, cayenne,
black pepper, cloves, mustard powder and salt; stir to combine. Bring tomato mixture to a
boil and then reduce heat to medium. Simmer, stirring occasionally, until the mixture has
reduced to 1/4 the original amount and thickened, approximately 1 hour.

3. Use a slotted spoon to remove the whole cloves. Stir in cinnamon and refrigerate until cold.
Store, covered in the refrigerator, for up to one month.

Makes about 2 cups.

Excerpted from The Kitchen Pantry Cookbook
(Quarry Books) by Erin Coopey.

 

Search our articles:

ad

ad

adad

ad

ad
ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad