Quebec Ketchup

Quebec Ketchup

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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.


★★★★★ 1 vote

24 Hr 30 Min
1 Hr 30 Min
Stove Top


  • 6 medium
    tomatoes, peeled and quartered (3 pounds)
  • 1 Tbsp
  • 1 tsp
    whole cloves
  • 1 tsp
    whole allspice berries
  • 1 stick
    cinnamon (3-inch) broken
  • 1 1/2 c
  • 2 c
    finely chopped onion
  • 1 c
    chopped celery
  • 1 1/2 c
    white vinegar
  • 1 Tbsp
    maple syrup
  • 2 medium
    cooking apple, such as rome, peeled and quartered
  • 1 medium
    pear, peeled and quartered
  • 1 can(s)
    (8.25 oz.) sliced peaches, drained

How to Make Quebec Ketchup


  1. Place 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.
  2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
  3. Combine 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.
  4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

Printable Recipe Card

About Quebec Ketchup

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Canadian

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