Mygroundcherryketchup Recipes

CHERRY KETCHUP

Cherry Ketchup image

Provided by Julia Moskin

Time 45m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 1/2 pounds cherries
2 tablespoons whole mace blades or 2 teaspoons ground mace
1 1/2 teaspoons black peppercorns
1 teaspoon dry yellow mustard
1 teaspoon whole cloves
3/4 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg, preferably freshly grated
1 teaspoon kosher salt
1/4 to 1/2 cup apple cider vinegar, preferably unfiltered

Steps:

In a saucepan, combine the cherries with 1/2 cup water. Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes. Let cool slightly, then pass the cooked cherries and their liquid through a food mill, or press them through a colander, to make a chunky juice.
In a clean saucepan, combine the juice with the spices and salt. Simmer over low heat until reduced by half, about 15 minutes, stirring often.
Add 1/4 cup vinegar and keep cooking until thick enough to coat the back of a spoon. Remove a bit of the ketchup, let cool and taste. Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart. The ketchup will keep refrigerated in an airtight container for up to 2 weeks.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 924 milligrams, Sugar 44 grams, TransFat 0 grams

MY GROUND CHERRY KETCHUP

My Ground Cherry Ketchup image

This is a wonderful recipe that I created with a small quantity of ground cherries that I produced in the summer of 2004. Ground cherries are those little golden yellow fruits, Latin name Physalis peruviana (for a picture, http://www.flickr.com/photos/24030963@N05/2799007503/). Enjoy it with sausages, ham, pork or lamb chops, meatloaves or even on a cream cheesed bagel!

Provided by Louise in Montreal

Categories Apple

Time 50m

Yield 4 jars

Number Of Ingredients 9

Ingredients

2 cups cape gooseberries (groundcherries)
2 onions, large finely minced
6 apples
2 green mild bell peppers
4 red mild bell peppers
1 cup white vinegar
3 cups white sugar
2 teaspoons pickling spices
1 teaspoon black pepper

Steps:

Mince the onions.
Cut green and red mild peppers into pieces as big as a stamp.
Pass the spices and the black pepper through the blender to obtain a spice powder.
Peel, take away the core and cut the apples in 1 inch pieces.
Peel and wash the ground cherries (physalis peruviana) thoroughly.
Mix all the ingredients in a big thick cooking pot and bring to a boil, then reduce to medium heat.
Let cook until the liquid acquire a syrupy consistency, stirring often to prevent sticking at the bottom of the pot(about 40 minutes).
Pour into sterilized Mason jars and close the lids.
Verify that the jars are vacuum-sealed.

Nutrition Facts : Calories 793.8, Fat 1.1, SaturatedFat 0.2, Sodium 13, Carbohydrate 200.9, Fiber 12.1, Sugar 178.2, Protein 3.3

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