Ingredients
- 3 cloves
- 2 allspice berries
- ½ teaspoon grated ginger
- ½ teaspoon kosher salt
- ¾ teaspoon ground mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarsely ground black pepper
- 1 medium onion, minced
- 7 tablespoons sugar
- 10 tablespoons brown sugar
- 2 pounds red plums, pitted
- ¼ cup water
- ¾ cup cider vinegar
- Nutritional Information
Nutritional analysis per serving (20 servings)
69 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 0 grams protein; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 1/2 cups
Preparation
- Place cloves and allspice berries on cheesecloth and tie into a packet. In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
- Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp. Let cool, then transfer to jars and refrigerate. The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.
Dining and Cooking