Not all ketchup contains tomatoes, and this one does not. Cherry ketchup is made with fresh cherries and spices. This delicious condiment is perfect with chicken or pork.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
* 1 dried ancho chile
* 1 teaspoon whole mustard seeds
* 4 green peppercorns
* 6 whole allspice berries
* 1 whole nutmeg, cracked (tap carefully with a small hammer)
* 2 pounds sweet cherries, stemmed and pitted
* 1 cup red wine vinegar (at least 5% acidity)
* 2 Tablespoons sweet red wine (such as Lambrusco) or grape juice
* 1/2 pound (about 1-1/8 cups) brown sugar, packed
* 1/4 teaspoon ground mace
* 1/4 teaspoon salt
Place ancho chile, mustard seeds, peppercorns, allspice berries, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a bag. Set aside.
Place cherries, wine vinegar, red wine or grape juice, brown sugar, mace, and salt in a large stockpot. Add the spice bag. Bring to a boil over high heat, reduce heat, and simmer 10 to 15 minutes, until cherries have softened.
Scoop the cherries out of the pot and transfer to a food processor fitted with the metal blade. Process until pureed and return the cherry puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag.
Transfer cherry ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature.
If you do not wish to can it, store cherry ketchup in a sealed container in the refrigerator up to 3 weeks.
Yield: 3 half-pints