Plum Ketchup

1. 1

   Place cloves and allspice berries on cheesecloth and tie into a packet.

2. 2

   In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients.

3. 3

   Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.

4. 4

   Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp.

5. 5

   Let cool, then transfer to jars and refrigerate.

6. 6

   The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.