Plum Ketchup

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

  1. 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.
  2. 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.

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