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.