Ingredients for Rhubarb Ketchup
- 4 cups chopped rhubarb
- Ruby Port
- Red Wine Vinegar
- 1 cup granulated sugar
- Orange, Zest Of
- Cayenne Pepper
- 1 tablespoon salt
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How to Make Rhubarb Ketchup
- Combine all ingredients in a large saucepan over medium-high heat.
- Bring the mixture to a rolling boil, stirring occasionally.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly (about 10 minutes).
- Carefully remove the orange zest pieces and discard. (Use a slotted spoon or fine-mesh sieve)
- Carefully puree the ketchup using an immersion blender until smooth. Alternatively, carefully transfer the mixture to a blender and puree until smooth.
- Return the ketchup to the saucepan and simmer uncovered for 5 minutes to reduce slightly and thicken.
- Taste and adjust seasoning as needed, adding more sugar for sweetness, salt for saltiness, or vinegar for tartness.
- Pour the ketchup into a clean, sterilized jar or bowl. Allow to cool completely before covering and refrigerating. Enjoy!
- Refrigerate for at least 24 hours to allow the flavors to meld before serving for the best taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
172g
Fat
0g
Carbs
16g
