Cherry Ketchup

1. 1

   In a saucepan, combine the cherries with 1/2 cup water.

2. 2

   Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes.

3. 3

   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.

4. 4

   In a clean saucepan, combine the juice with the spices and salt.

5. 5

   Simmer over low heat until reduced by half, about 15 minutes, stirring often.

6. 6

   Add 1/4 cup vinegar and keep cooking until thick enough to coat the back of a spoon.

7. 7

   Remove a bit of the ketchup, let cool and taste.

8. 8

   Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart.

9. 9

   The ketchup will keep refrigerated in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.