Spiced prune and pear ketchup
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 1 Jar
This fruity ketchup tastes great with a cheeseboard at Christmas and it works in turkey sandwiches too.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 pears, cored and chopped
- 1 garlic clove, chopped
- 30g/1oz fresh root ginger, peeled and chopped
- 1 tsp allspice
- 1 tsp white pepper
- 250g/9oz dried prunes, pitted and roughly chopped
- 100g/3½oz light brown sugar, plus extra if needed
- 250ml/9fl oz red wine vinegar, plus extra if needed
- salt
Method
Heat the oil in a saucepan over a medium heat. Add the onion with a pinch of salt and fry for 10 minutes.
Add the pear, garlic and ginger and cook for 10 minutes.
Add the allspice, white pepper, prunes and sugar and stir to coat. Cook for 4–5 minutes until the spices are fragrant.
Add the vinegar and a splash of water. Bring to a simmer and bubble away for 15–20 minutes or until the vinegar and water has reduced by at least half.
Tip into a food processor or blender and blend until smooth.
Leave to cool slightly and adjust the seasoning with salt, sugar and vinegar if desired. If you want the ketchup super smooth, push through a sieve.
Keep in a sterilised bottle or jar ready for leftover sandwiches or to serve with a cheeseboard.
