Quebec Ketchup

Quebec Ketchup Recipe

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Mikekey *


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. From Cooking Light.
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


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

About Quebec Ketchup

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