4 cups well-crushed sweet cherries
3 cloves garlic, quartered
2/3 cup light brown sugar
2/3 cup apple cider vinegar
2/3 cup water
2 teaspoons kosher salt
1 tablespoon ground chipotle
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
Prep your jars/lids. Place all ingredients in a heavy-bottomed nonreactive pot (I used my enameled cast iron Dutch oven). Bring to a rolling boil. Remove from heat. Use an immersion blender or ladle in a regular blender to pulse until smooth. Return to a rolling boil and cook until thickened to ketchup consistency*, about 20 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process in a hot water bath for 10 minutes.
Yield: about 4 8-oz jars
*The sauce does thicken up a bit upon cooling. You can place a small amount on a dish and chill it in the refrigerator (while you’re cooking the ketchup) to check the cooled consistency if you’d like.
The cherry recipes continue! As longtime readers know, one of the few foods I truly despise is ketchup. Sweet, syrupy, bland tomato ketchup holds no appeal. I do like to dip things so I’m always a little sad when I have say, a tot and nothing to dip him in. Enter the homemade fruit (and vegetable!) ketchup. Spicier and more flavorful than its store-bought red cousin, it is welcome on burgers, fries and any place you need some zip.
For this one, I paired the sweet cherries with chipotle to give it some heat and used what I think of as “warm” spices to flesh out the flavor. I love the result! A ketchup for adults and sophisticated children everywhere.
Note: Since this makes a small batch, I made it at the same time as the cherry-raspberry jam so I could fill one whole canning pot.