Zutaten für Plum Ketchup
- Plum
- Shallot
- Black Pepper
- Coriander Seed
- 2 cloves garlic
- Vegetable Oil
- 1 teaspoon salt
- 1/4 cup honey
- 1/2 cup red wine
- Bay Leaf
- 1 cinnamon stick
- 2 tablespoons prepared horseradish
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Zubereitung von Plum Ketchup
- Wash and halve 1 pound of plums, removing the pits.
- Peel and thinly slice 1 large shallot.
- Roughly grind 1 teaspoon of black peppercorns and 1 teaspoon of coriander seeds using a mortar and pestle.
- Peel and thinly slice 2 cloves of garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the shallots until translucent (about 5 minutes).
- Add 1 teaspoon of salt.
- Stir in 1/4 cup of honey, 1/2 cup of red wine, the ground pepper and coriander, 1 bay leaf, and 1 cinnamon stick. Bring to a boil, then add the halved plums.
- Reduce heat to low and gently simmer for about 20-25 minutes, or until the ketchup reaches a jam-like consistency, stirring occasionally.
- Remove the bay leaf and cinnamon stick.
- Stir in 2 tablespoons of prepared horseradish. Puree the mixture using a blender or immersion blender until smooth.
- Fill the hot ketchup into sterilized canning jars, leaving 1/4 inch headspace. Seal and store in a cool, dark place for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
133g
Fat
2g
Carbs
18g
