Fruit Ketchup Recipes
FRUIT KETCHUP
This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.
Provided by Michel Lagace
Categories Apple
Time 2h
Yield 10 Mason Jars
Number Of Ingredients 11
Steps:
- Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
- Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
- Bring to a boil and simmer for an hour.
- While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
- When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
- Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.
Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3
QUEBEC FRUIT KETCHUP
In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!
Provided by Louise in Montreal
Categories Apple
Time 2h30m
Yield 6 250 ml jars
Number Of Ingredients 11
Steps:
- Peel and cut the tomatoes in big chunks.
- Peel, cut the core away and cut the apples in pieces.
- Slice the celery stalks thinly.
- Cut the pepper, slice off the seeds and cut in small pieces.
- Peel the onions and slice them to obtain nice thin slices.
- Pour the fruit cocktail can through a sieve and keep only the fruits.
- Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
- For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
- Put in sterilized jars (Mason type) and close the lids.
- Store in a dark cool place.
Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7
QUEBEC KETCHUP
This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. Prep time includes 24 hour refrigeration time.
Provided by Mikekey *
Categories Fruit Sauces
Time 2h
Number Of Ingredients 13
Steps:
- 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
- 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
- 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
- 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.
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- For the ketchup, add all ingredients to a medium size pot and mix well. Bring to a slow simmer, place a lid on the pot, and cook for 30 minutes. Stir the ketchup every 5 minutes and give it a taste after 15 minutes. You may want more monk fruit to make it sweeter, or more vinegar, but trust me, the balance of flavors should be right. After 30 minutes, remove the lid and let cook another 15 minutes. The texture should be slightly looser than ketchup and will thicken after it cools. Carefully blend the ketchup using a hand blender or blender, this will whip some air into it and make the ketchup smooth.
- While the ketchup is cooking, preheat oven to 400F convection or 425F bake. Peel & slice the potatoes into medium thick fries. Take a look at the video to see how I did it. Cover the fries with cold water and use your hands to rinse the starch out. Do this 2 times, the more starch that releases the crispier the fries will be.
- Dry the fries using a towel and toss in a large bowl along with 2 tablespoons of avocado oil and 1.5 teaspoons of salt. Mix well and transfer to a baking sheet in one even layer. Bake for 20 minutes then flip the fries. Cook another 15-20 minutes until the fries are deep golden brown.
- Serve the fries with the ketchup and enjoy! Transfer leftover ketchup to an airtight container, allow to cool, and store in the fridge for 3 weeks, or freeze for 6 months. Enjoy!
RECIPE HOMEMADE FRUIT KETCHUP - CANADIAN ROCKIES ART
2009-09-22 Then you’re ready to can your fruit ketchup! The above recipe makes around 4 “1 litre jars” (the tallest mason jars), or around 6 to 7 medium size jars (not sure on the actual size), all depending how much juice your fruits and …
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RECIPE – HOMEMADE FRUIT KETCHUP | FRUIT KETCHUP, KETCHUP ...
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FRUIT KETCHUP | METRO
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