Ketchup weekend. I also have a barbecue sauce and a baked bean recipe that I will post sometime, as well.
1 T olive oil
1 sm onion
1/2 C sugar
2 T ground cinnamon
1 t ground allspice
1 t ground clove
2 C unseasoned rice vinegar
1 1/2 lb tomatoes
1 C apple cider
1 T salt
1/2 C orange juice
Peel, seed and roast tomatoes. Dice onion. Saute onion in olive oil until translucent. Add sugar, cinnamon, allspice and clove and stir for a minute or so. Deglaze with vinegar. Add tomatoes, cider and salt. Simmer for 45 minutes. Transfer to food processor and puree. Add orange juice to desired consistency.
Makes about 2 pints.
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Ketchup tasting results coming after the other version is ready on 1/24!
ReplyDeleteThanks for the ketchup recipe. Do you have any idea about how long it will last before spoiling - or the best way to keep it fresh as long as possible?
ReplyDeleteThis recipe can be canned as in New Old-Time Tomato Ketchup recpie or kept in the refrigerator. There is basically no oil that could develop any racidity from oxidation and it has a very high acid content along with significant spicing that will prevent spoilage.
ReplyDeleteEnjoy