★★★★★ 1 vote5
1 Tbspolive oil
2 Tbspminced shallot (about 1 medium shallot)
2 tspminced ginger
1 mediumgarlic clove, minced
2 cfresh or frozen pitted cherries
1/4 cred wine vinegar
1/4 cdark brown sugar
How to Make Cherry Ketchup
- Heat oil over medium heat in a medium sauce pan until oil is shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes.
- Add in ginger and garlic and cook approximately 30 seconds
- Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
- Let cool to room temperature. Transfer to a blender or food processor and blend until smooth. Pour into an airtight container and store in refrigerator for up to 2 weeks.