Cherry Ketchup

Cherry Ketchup

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Amanda Smith


Bored with tomato ketchup, look no further. Cherry ketchup makes a great condiment for just about any poultry, meat...the possibilities are limitless. This is great on turkey burgers and for dipping french fries.


★★★★★ 1 vote

Makes 1 1/3 cups
10 Min
45 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2 Tbsp
    minced shallot (about 1 medium shallot)
  • 2 tsp
    minced ginger
  • 1 medium
    garlic clove, minced
  • 2 c
    fresh or frozen pitted cherries
  • 1/4 c
    red wine vinegar
  • 1/4 c
    dark brown sugar
  • 1/4 tsp

How to Make Cherry Ketchup


  1. 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.
  2. Add in ginger and garlic and cook approximately 30 seconds
  3. Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
  4. 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.

Printable Recipe Card

About Cherry Ketchup

Main Ingredient: Fruit
Regional Style: American

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