Pomegranate ketchup

Pomegranate ketchup goes well with chicken, venison, hot dogs, pork medallions, pork ribs.

Ingredients

1 cup vinegar (white wine vinegar)
1 1⁄2 pieces cinnamon (cinnamon sticks, broken)
1 1⁄2 teaspoons clove (whole cloves)
1 teaspoon celery seed
24 pomegranate (medium sized, without the skin)
1 onion (medium sized, chopped)
2 pinches cayenne pepper
1 cup sugar
1⁄4 teaspoon salt (or to taste)

Instructions

In a saucepan, mix together vinegar, cinnamon, cloves an celery seed. Cover and bring to a boil. Reduce heat and let stand.

Mash the pomegranates and push through a sieve to remove seeds. Drain, reserving the pulp, discarding the liquid.

Place pulp into a large pot. Add the onion and cayenne and bring to a boil. Boil for 15 minutes, stirring frequently.

Push through a food mill, reserving liquid. Mix the juice with the sugar and bring to just a boil. Reduce heat and simmer, for up to 2 hours, until the liquid has reduced by half.

Strain the vinegar mix, adding the liquid to the pomegranate juice. Discard the spices.

Add the salt, bring back to a simmer for 30 minutes, stir often.

When ready, allow to cool and serve at room temperature.

Total time
2 hours, 35 minutes
Cooking time 2 hours, 20 minutes
Preparation time 15 minutes
Yield
1 batch
Glass jug filled with deep red pomegranate sauce on a decorative glass plate, accompanied by fresh pomegranate halves and a honey dipper dripping the sauce.

Notes

Pomegranate ketchup will keep for a week refrigerated.

Source

North American cuisine

See other unusual ketchups.

moderate, simmer
fruit, condiments, sauces, fruit
American food recipes
Food in U.S.A.