Can I keep the ketchup longer?

A hot, sterilized jar will keep unopened for up to 2 months. Refrigerate after opening.

What can I serve with this ketchup?

Cheese balls, gourmet burgers, turkey, Christmas charcuterie platter, fried halloumi.

Do I have to sieve everything?

Not obligatory, for coarse sauce you can skip this step.

Can I make the ketchup spicier?

Yes, add chili powder or fresh red pepper.

Cranberry ketchup

Name: Cranberry ketchup
Cook time: 40 min
Total time: 40 min
Yield: 4-6 Persons
Ingredients: 4 large tomatoes (chopped, stems removed); 1 large red bell pepper (seeds and stem removed, chopped); 1 large red onion (peeled, coarsely chopped); 2 cloves of garlic (finely chopped); 1 tablespoon tomato concentrate; 1 tablespoon brown sugar; 1 tablespoon apple cider vinegar; 2 tablespoons cranberry sauce (or handful of fresh/frozen cranberries); 1 teaspoon smoked paprika powder; Salt and pepper from the mill; 2 tablespoons olive oil

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40 min

•

Easy

Cranberry ketchup is a surprising condiment that instantly evokes a party atmosphere. It combines the warm sweetness of roasted tomatoes, bell peppers, and onions with the fresh tang of cranberries. Perfect as a dip, with cheese, festive burgers, or appetizers. Easy to make yourself, in season, and a real eye-catcher on the table.

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Ingredients

What do you need?

Quantity: 4-6 Persons

4 large tomatoes (chopped, stems removed)
1 large red bell pepper (seeds and stem removed, chopped)
1 large red onion (peeled, coarsely chopped)
2 cloves of garlic (finely chopped)
1 tablespoon tomato concentrate
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 tablespoons cranberry sauce (or handful of fresh/frozen cranberries)
1 teaspoon smoked paprika powder
Salt and pepper from the mill
2 tablespoons olive oil

Preparation method

How do you make this?

Preheat the oven
Preheat the oven to 180°C.

Preparing vegetables
Place all the vegetables in a baking dish. Add the tomato paste, brown sugar, apple cider vinegar, cranberry sauce or berries, smoked paprika, olive oil, salt, and pepper. Mix well so the vegetables are evenly coated.

Roasting
Place the dish in the oven for 30 minutes until the vegetables are soft and lightly caramelized.

Cool down
Let the roasted vegetables cool until lukewarm.

Puree
Blend the vegetables until smooth with a hand blender or blender.

Seven
Strain the mixture through a fine sieve or chinois for a smooth ketchup texture.

To boast
Spoon the ketchup into a clean jar or bottle and let it cool completely.