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1. In a saucepan, combine the cherries with 1/2 cup water. Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes. Let cool slightly, then pass the cooked cherries and their liquid through a food mill, or press them through a colander, to make a chunky juice.
2. In a clean saucepan, combine the juice with the spices (in a bag) and salt. Simmer over low heat until reduced by half, about 15 minutes, stirring often. (note: it takes me a LOT longer than 15 minutes!...but i cook it very low and slow)
3. Add 1/4 cup vinegar and enough sweetener to bring it up to your personal tastes (it really depends on how sweet the cherries are...and how sweet you like your ketchup)...then keep cooking until thick enough to coat the back of a spoon. Remove a bit of the ketchup, let cool and taste. Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart.
The ketchup will keep refrigerated in an airtight container for up to 2 weeks....or process 15 min in a bwb.
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Serving Size: 1 Recipe (3534g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2196 | ||
Calories from Fat: 69 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1222.4mg | 42 % | |
Potassium 7728.7mg | 203 % | |
Total Carbohydrate 552g | 162 % | |
Dietary Fiber 74.3g | 297 % | |
Sugars, other 477.7g | ||
Protein 36.9g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2196
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