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Title: Savory Cinnamon Ketchup
Categories: Condiment
Yield: 1 Batch
| 1 | tb | Olive oil |
| 1 | sm | Onion, cut in 1/2" dice |
| 1/2 | c | Sugar |
| 2 | tb | Ground cinnamon |
| 6 | Allspice berries, ground about 1 tsp | |
| 1 | ts | Ground whole cloves |
| 2 | c | Unseasoned rice vinegar |
| 12 | Plum tomatoes, roasted (abt 1 1/2 lb) | |
| 1 | c | Apple cider |
| 1 | tb | Salt |
| 1/2 | c | Orange juice |
To roast tomatoes, cut them in half lengthwise and place on a wire rack or baking sheet, cut-side up. Roast in a 300 F for 1 1/2 hours.
1. In a saucepan, heat the oil and saute the onion over medium heat until translucent, about 3-5 minutes. Add the sugar, cinnamon, allspice and cloves, and stir together. Deglaze the pan with the vinegar. Stir in the tomatoes, cider and salt.
2. Reduce the heat to low and simmer 45 minutes to blend the flavors. Transfer the mixture to a food processor or blended and puree. Stir in the orange juice and add a little water if necessary to thin to the desired consistency.
Test Notes: After the 45 minutes cooking indicated, there was too much liquid left for the consistency of ketchup. After almost 3 hours cooking, including some vigorous boiling toward the end, the mixture was thick enough to puree. However, by this time, the yield was not 4 cups, but 1 1/4 cups.
From: "Coyote's Pantry" by Mark Miller : Baltimore Sun
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