Best 3 Plum Ketchup Recipes
Plum ketchup is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is made from plums, vinegar, sugar, and spices, and has a sweet and tangy taste. Plum ketchup is a great way to use up ripe plums, and it can be made in just a few hours. Whether you are looking for a new condiment to try or a way to use up your extra plums, plum ketchup is a great option.
Here are our top 3 tried and tested recipes!
PLUM KETCHUP
Make and share this plum ketchup recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 40m
Yield 2 cups
Number Of Ingredients 9
Steps:
- in processor pulse plums, onion, garlic and ginger until finely chopped.
- put into a saucepan.
- add remaining ingredients, heat to boiling.
- lower heat and simmer uncovered, stirring occasionally until thickened, about 30 minutes.
- cool and refrigerate.
PLUM KETCHUP
This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.
Provided by Mia in Germany
Categories Sauces
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and purée in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
PRUNE (PLUM) KETCHUP
My mother-in-law gave me this recipe when I was first married. My husband likes a dab on his roast pork or scrambled eggs. I figured out several years ago that a prune and a plum are one in the same.
Provided by Marsha Gardner
Categories Jams & Jellies
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod, cinnamon sticks and whole cloves and lemon zest which have been placed in a cheesecloth sachet.
- 2. Pulse lightly the ketchup in a food processor. Season with salt and pepper.
- 3. Will keep for several weeks in the refrigerator. I put in 1/2 pint canning jars and process in hot water bath for 15 minutes.
Tips:
- For a sweeter ketchup, use ripe plums. For a more tart ketchup, use underripe plums.
- If you don't have plum tomatoes, you can use regular tomatoes. Just peel and seed them first.
- Add a teaspoon of ground cinnamon or nutmeg to the ketchup for a warm, autumnal flavor.
- If you like your ketchup spicy, add a pinch of cayenne pepper or a few drops of Tabasco sauce.
- Store the ketchup in a jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Plum ketchup is a delicious and versatile condiment that can be used on everything from burgers and hot dogs to chicken and fish. It's also a great way to use up ripe plums. If you're looking for a new ketchup recipe to try, give this one a try. You won't be disappointed!
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