Spiced Peach Ketchup Recipes

PEACH KETCHUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook until transparent.
• Add peaches and cook 4 minutes, stirring often.
• Add vinegar, brown sugar, molasses, sugar, and spices.
• Reduce heat to simmer and cook 1 hour, stirring occasionally.
• If necessary, add small amount of water to prevent the mixture from sticking or burning.
• Remove from heat.
• Add the juice of 1 lemon.
• Put into blender or food processor and puree.
• Serve at room temperature.

SPICY KETCHUP

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

HOMEMADE SPICY PEACH KETCHUP

Steps:

• In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water.
• Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes or until thick.
• Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.

SPICED PEACHES

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

SPICY KETCHUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

SPICED PEACH PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
• For filling:
• Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
• Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
• Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
• Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

SPICED KETCHUP

Steps:

• Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 1 week ahead. Cover and chill.

HOMEMADE SPICY KETCHUP

Steps:

• Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
• Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
• Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
• Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
• Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.

SPICED PEACH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
• Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
• Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
• Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
• Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
• Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
• Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
• Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
• Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.

HOMEMADE PEACH KETCHUP WITH SWEET POTATO FRIES

Steps:

• Heat oven to 425°F. In 2- to 3-quart saucepan, stir together peaches, brown sugar, vinegar, pumpkin pie spice and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Simmer uncovered about 20 minutes, stirring occasionally, until peaches are tender. Stir in chili sauce. Remove from heat. Use an immersion blender or process peach mixture in food processor until smooth.
• Meanwhile, scrub sweet potatoes; peel, if desired. Cut into thin strips. Place potatoes in large resealable food-storage plastic bag; add oil, 2 teaspoons salt, the pepper and chili powder. Seal bag; toss until well coated. Place potatoes in single layer on ungreased cookie sheet. Bake 20 minutes or until tender on inside and slightly browned on outside.
• Serve peach ketchup warm or at room temperature with sweet potato fries.