Cherry Ketchup

Name: Cherry Ketchup
Total time: 45 min
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

4.0

(6)

cooking.nytimes.com

Your recipes

Total: 45 minutes

Servings: 1

Cost: $35.57 /serving

Author : Julia Moskin

apple cider vinegar cherries spices

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds cherries2 tablespoons whole mace blades or 2 teaspoons ground mace1 1/2 teaspoons black peppercorns1 teaspoon dry yellow mustard1 teaspoon whole cloves3/4 teaspoon ground cinnamon1/3 teaspoon ground nutmeg, preferably freshly grated1 teaspoon kosher salt1/4 to 1/2 cup apple cider vinegar, preferably unfiltered

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.