Best 4 My Ground Cherry Ketchup Recipes

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**Discover the Unique Flavors of Ground Cherry Ketchup: A Delightful Twist to Your Culinary Creations**

Venture into the world of delectable condiments with our exploration of ground cherry ketchup, a hidden gem that will elevate your culinary creations to new heights. This article presents a collection of diverse ground cherry ketchup recipes, each offering a unique symphony of flavors that will tantalize your taste buds. From the classic and tangy tomato-based ketchup to the sweet and spicy pineapple-infused version, our recipes cater to a wide range of preferences. Experience the tangy delight of the traditional recipe, or embark on a culinary adventure with the exotic flavors of the pineapple-infused variant. Whether you're a seasoned chef or a home cook looking to add a special touch to your meals, our ground cherry ketchup recipes are sure to inspire and delight. Prepare to embark on a flavor journey that will transform your meals into unforgettable culinary experiences.

Here are our top 4 tried and tested recipes!

CHERRY KETCHUP



Cherry Ketchup image

Provided by Julia Moskin

Categories     condiments

Time 45m

Yield 1 cup

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 924 milligrams, Sugar 44 grams, TransFat 0 grams

CRISPY POTATO NESTS WITH CHERRY KETCHUP



Crispy Potato Nests with Cherry Ketchup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup ketchup
3 tablespoons cherry preserves
3 cups vegetable oil, or enough to fill your pot with 3 inches
2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
3 russet potatoes, scrubbed clean

Steps:

  • In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
  • Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
  • In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.

CHERRY KETCHUP



Cherry Ketchup image

Bored with tomato ketchup, look no further. Cherry ketchup makes a great condiment for just about any poultry, meat...the possibilities are limitless. This is great on turkey burgers and for dipping french fries.

Provided by Amanda Smith

Categories     Other Sauces

Time 55m

Number Of Ingredients 8

1 Tbsp olive oil
2 Tbsp minced shallot (about 1 medium shallot)
2 tsp minced ginger
1 medium garlic clove, minced
2 c fresh or frozen pitted cherries
1/4 c red wine vinegar
1/4 c dark brown sugar
1/4 tsp salt

Steps:

  • 1. Heat oil over medium heat in a medium sauce pan until oil is shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes.
  • 2. Add in ginger and garlic and cook approximately 30 seconds
  • 3. Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
  • 4. Let cool to room temperature. Transfer to a blender or food processor and blend until smooth. Pour into an airtight container and store in refrigerator for up to 2 weeks.

HOMEMADE KETCHUP



Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

  • Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  • Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  • Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  • Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  • Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

Tips:

- Choose ripe and firm ground cherries for the best flavor and texture in your ketchup. - To easily remove the husks from the ground cherries, place them in a colander and pour boiling water over them. Let them sit for a minute or two, then rinse them with cold water. The husks should slip right off. - If you don't have time to remove the seeds from the ground cherries, you can puree them whole. However, removing the seeds will give you a smoother ketchup. - Feel free to adjust the amount of sugar and vinegar to your taste. - If you want a spicier ketchup, add a pinch of cayenne pepper or a few chopped chili peppers. - For a sweeter ketchup, add a tablespoon or two of brown sugar. - Experiment with different herbs and spices to create your own unique ketchup flavor. Some good options include basil, oregano, thyme, and garlic powder. - Store your homemade ground cherry ketchup in a clean glass jar in the refrigerator for up to 2 weeks.

Conclusion:

Ground cherry ketchup is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for dipping, spreading, or as a marinade. Whether you're a fan of traditional ketchup or looking for something new and unique, ground cherry ketchup is definitely worth trying. With its sweet and tangy flavor, it's sure to become a new favorite in your kitchen. So next time you have a batch of fresh ground cherries, give this recipe a try and enjoy!

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