prune (plum) ketchup

Name: Prune (Plum) Ketchup
Ingredients: 3 cup(s) prunes, pitted; 3 cup(s) water; 3/4 cup(s) unsulfured molasses; 3/4 cup(s) sherry vinegar; 6 tablespoon(s) sugar; 1 - whole star anise; - kosher salt and freshly ground black pepper; 2-3 stick(s) whole cinnamon; 2-3 - whole cloves; 2 - strips lemon zest, diced

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Marsha Gardner

Florala, AL

Updated on Sep 1, 2012

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

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

How To Make prune (plum) ketchup

Step 1

In 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.

Step 2

Pulse lightly the ketchup in a food processor. Season with salt and pepper.
Step 3

Will 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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