Raspberry Ketchup Recipes

BLUEBERRY KETCHUP

Steps:

• Heat vegetable oil in a saucepan over medium-high heat. Saute onion, garlic, and ginger in hot oil until the onion begins to turn translucent, 5 to 7 minutes.
• Stir salt, cinnamon, cloves, cumin, cayenne pepper, and celery seed into the onion mixture; continue to cook, stirring frequently, until the onion is completely softened, 2 to 3 minutes more.
• Stir blueberries and brown sugar into the onion mixture. Mash the berries as they cook until completely softened, about 10 minutes.
• Blend the blueberry mixture with an immersion blender until the mixture is thick with no large chunks. Stir balsamic vinegar into blueberry mixture, reduce heat to low, and cook at a simmer until thickened to your liking, 10 to 15 minutes more.

RASPBERRY KETCHUP

Steps:

• Puree the raspberries and strain.
• Peel ginger.
• Chop ginger and chillis into very small pieces.
• Melt sugar in a pan.
• Add chopped ginger and chillis.
• Add vinegar.
• Add tomato purée and ketchup.
• Add raspberries and cook for 2 minutes while stirring.
• Strain.Cool.
• Add honey and season with salt and pepper.
• Store in the fridge.

FAUX "FRIES" WITH RASPBERRY "KETCHUP"

Steps:

• Preheat the oven to 350 degrees F.
• Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
• Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
• Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
• Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

CRANBERRY KETCHUP

Steps:

• In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.

CRANBERRY KETCHUP

Steps:

• Combine all ingredients in a 5-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power oven for 15 minutes.
• Uncover and stir well. Cook, uncovered, for 15 minutes.
• Remove from oven. Pass mixture through a food mill fitted with a fine disk.
• Pour into sterilized jars. Keep refrigerated.

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

FAUX "FRIES" WITH RASPBERRY 'KETCHUP"

Steps:

• Trim off a thin layer of the cakes brown exterior crust.
• Cut pound cake lengthwise into 1/4 inch slices turn slices on their sides and cut into 1/4 inch strips.
• Trim to 4-5inch in length.
• (if this sounds confusing just remember you are creating french fry shaped strips).
• Arrange strips on cookie sheet and bake 350 for 10 minutes or until browned on top and bottom.
• Turn strips bake 4 more minues or until remaining 2 sides are brown.
• Cool arrange in fry container.
• Place raspberries in a blender and puree (add a few T. water or lemon juice if necessary) add sugar t at a time to taste until tartness is gone place puree in a fine mesh strainer over a bowl force through strainer put puree in squeeze bottle,serve alongside fries.

CRANBERRY KETCHUP

Steps:

• Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
• Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.