Prune (Plum) Ketchup

By Marsha Gardner
@mrdick1950

My mother-in-law gave me this recipe when I was first married. My husband likes a dab on his roast pork or scrambled eggs.

I figured out several years ago that a prune and a plum are one in the same.

Rating:

★★★★★ 1 vote

Ingredients

3 c: prunes, pitted
3 c: water
3/4 c: unsulfured molasses
3/4 c: sherry vinegar
6 Tbsp: sugar
1: whole star anise
: kosher salt and freshly ground black pepper
2-3 stick: whole cinnamon
2-3: whole cloves
2: strips lemon zest, diced

How to Make Prune (Plum) Ketchup

Step-by-Step

1In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod, cinnamon sticks and whole cloves and lemon zest which have been placed in a cheesecloth sachet.
2Pulse lightly the ketchup in a food processor. Season with salt and pepper.
3Will keep for several weeks in the refrigerator. I put in 1/2 pint canning jars and process in hot water bath for 15 minutes.

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