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Sweet and Spicy Ketchup

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"I just love this ketchup. The cloves and cinnamon intensify the sweetness of the tomatoes, while the mustard and cayenne give it just a teensy kick. It makes me want to grill up a burger and sit in the sunshine!"

List of Ingredients

â—¦ 2¼ pounds plum tomatoes
â—¦ 1 cup distilled white vinegar
â—¦ ½ cup sugar
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon ground black pepper
â—¦ 1 teaspoon whole cloves
â—¦ 1 teaspoon mustard powder
â—¦ 1 teaspoon coarse sea salt or kosher salt
â—¦ 1 teaspoon ground cinnamon



Recipe

Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins break and the flesh becomes soft, about 5 to 10 minutes. Drain the tomatoes and press through a fine-mesh food mill or sieve to remove the skins and seeds.

Pour the sieved tomatoes into a medium-size saucepan. Add the vinegar, sugar, cayenne, black pepper, cloves, mustard powder, and salt; stir to combine. Bring the tomato mixture to a boil and then reduce the heat to medium. Simmer, stirring occasionally, until the mixture has reduced to one-fourth the original amount and has thickened, about 1 hour. If you find that your ketchup is still watery, continue to reduce it. Remember, the consistency should be like tomato purée - only slightly thinner than bottled ketchup. It will thicken a bit more when it cools.

Use a slotted spoon to remove the whole cloves. Stir in the cinnamon and refrigerate until cold. Store, covered, in the refrigerator for up to 1 month.


Makes about 2 cups