quebec ketchup
(1 RATING)
This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. Prep time includes 24 hour refrigeration time.
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prep time
cook time
1 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 medium tomatoes, peeled and quartered (3 pounds)
- 1 tablespoon salt
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 stick cinnamon (3-inch) broken
- 1 1/2 cups sugar
- 2 cups finely chopped onion
- 1 cup chopped celery
- 1 1/2 cups white vinegar
- 1 tablespoon maple syrup
- 2 medium cooking apple, such as rome, peeled and quartered
- 1 medium pear, peeled and quartered
- 1 can (8.25 oz.) sliced peaches, drained
How To Make quebec ketchup
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Step 1Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
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Step 2Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
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Step 3Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
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Step 4Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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