Sunday, May 23, 2010

Cherry Ketchup-A Revolutionary Discovery

Want something new to put on your boring ol' burger?

TRY CHERRY KETCHUP! Here's a recipe:

Cherry Ketchup: If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any poultry or meat.
1 1/3 cups
Active Time: 10 minutes
Total Time: 30 minutes
1 10-ounce package (2 cups) frozen pitted cherries (not in syrup)
1/2 cup dried cherries
1/2 cup cider vinegar
1/3 cup water
2 cloves garlic, crushed
1 tablespoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl.

There we go! Now, keep in mind I haven't actually tried it yet so if it tastes revolting don't blame me.

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