Gingered Ketchup Recipes

HOMEMADE KETCHUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
• Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
• Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
• Peach-Curry Ketchup
• Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
• Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

GINGER DRESSING

Steps:

• Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

CILANTRO-GINGER KETCHUP

Steps:

• In a blender, puree tomatoes until smooth.
• In a medium pot, heat canola oil on medium heat. Add onion, ginger, and cumin; cook 6 minutes or until browned. Add clove and pepper; cook 1 minute.
• Add brown sugar, cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.
• Cool slightly. In a blender, puree until smooth. Stir in cilantro and refrigerate until cold; keeps for 3 weeks in the fridge.

GINGERED KETCHUP

Steps:

• Combine vinegar, onion, ginger and sugar in a small saucepan. Bring to a simmer, cooking until vinegar is nearly evaporated.
• Off heat, stir in ketchup, jalapeno, lime juice and salt. Chill until ready to serve.

STIR-FRIED MUSHROOMS WITH KETCHUP-GINGER SAUCE

Steps:

• Stir together the ketchup, mayonnaise, ginger, sesame oil, soy sauce, vinegar and 1 tablespoon water in a small bowl. Set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the cremini and shiitake mushrooms and 2 tablespoons water. Cook, stirring, until the mushrooms are tender and golden, 7 to 8 minutes. Add the ketchup mixture and stir to coat. Transfer to a serving dish and top with chopped fresh cilantro.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

GINGERED CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes., In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.

GINGER ALE BRISKET

Steps:

• In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
• Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
• Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
• Cool and slice against the grain.