prune (plum) ketchup
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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.
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Ingredients For prune (plum) ketchup
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3 cprunes, pitted
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3 cwater
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3/4 cunsulfured molasses
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3/4 csherry vinegar
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6 Tbspsugar
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1whole star anise
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kosher salt and freshly ground black pepper
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2-3 stickwhole cinnamon
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2-3whole cloves
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2strips lemon zest, diced
How To Make prune (plum) ketchup
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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.
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2Pulse lightly the ketchup in a food processor. Season with salt and pepper.
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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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