Piedmont Apple Catsup

1. 1

   Place a large cast iron pan on low heat and add the olive oil. Add and sweat the onions gently for 10 minutes until soft and translucent. Add the garlic to the pan and sweat for a minute, then add the apples and tomatoes. Stir in the sugar and red-wine vinegar.

2. 2

   In a cheese cloth, combine the cloves, cinnamon sticks, bay leaves and juniper berries (or gin if you don't have access to juniper berries) and drop into the pan. Stir the mixture to combine all the ingredients, and then turn heat to low and cook gently for 11/2 hours, stirring occasionally to make sure that the mixture doesn't stick to the bottom of the pan. Add 1/4 cup of water if it gets too thick or sticks.

3. 3

   When it has cooked down to a glossy, pulpy sauce add a generous pinch of salt and a few grindings of pepper to taste. If you want a smooth ketchup, add to blender or food processor and puree. Allow to cool, then spoon into one large or two small, sterilized jars. Seal and store in a cool, dark place. Use within a few months and keep in the fridge once opened.

* Per serving · 4 servings · Values may vary.