Jim Coleman Recipes

Spicy Cherry Ketchup

For this recipe you will need:

• 2 pounds cherries, stemmed and pitted
• 1 cup minced yellow onions
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds
• 1 teaspoon whole allspice
• 1 nutmeg, cracked with a hammer
• 1 stick cinnamon
• 1/2 teaspoon peppercorns
• 2 bay leaves
• 1 inch slice of fresh ginger root
• 1 tablespoon of salt
• 1 cup red wine vinegar
• 2 cups sugar

To prepare this recipe:

Mix cherries, onions, and one cup water in a large enamel or stainless-steel kettle, cover, and simmer 20 to 30 minutes, stirring now and then, until mushy. Puree, a little at a time, by buzzing 20 to 30 seconds in a food processor fitted with the metal chopping blade. Press through a fine sieve. Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. Meanwhile, wash and sterilize jars.

Tie all spices and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer for 1/2 hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to stir constantly to prevent scorching.) Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand for 2 weeks before using.

Yields 2 pints.