Missouri Fruit Ketchup

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Servings: 3 Difficulty: Intermediate
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A tangy, spiced condiment made from tart fruits and cider vinegar.
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This Missouri Fruit Ketchup is a vibrant, zesty condiment that captures the essence of home-style cooking. Made with a blend of tart fruits like crabapples and red plums, it offers a perfect balance of sweet and sour notes. The addition of warm spices such as cinnamon, cloves, and allspice adds depth and complexity, making it an excellent pairing for roasted meats, cheeses, or as a glaze for pork. The texture is smooth and thick, achieved through careful simmering and sieving. Ideal for preserving the bounty of the harvest season, this ketchup brings a unique, artisanal flair to your table. It’s a versatile sauce that elevates simple dishes with its rich, fruity flavor profile.

Missouri Fruit Ketchup recipe image
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Missouri Fruit Ketchup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 143.0

Description

This Missouri Fruit Ketchup is a vibrant, zesty condiment that captures the essence of home-style cooking. Made with a blend of tart fruits like crabapples and red plums, it offers a perfect balance of sweet and sour notes. The addition of warm spices such as cinnamon, cloves, and allspice adds depth and complexity, making it an excellent pairing for roasted meats, cheeses, or as a glaze for pork. The texture is smooth and thick, achieved through careful simmering and sieving. Ideal for preserving the bounty of the harvest season, this ketchup brings a unique, artisanal flair to your table. It&# 226;ÂÂs a versatile sauce that elevates simple dishes with its rich, fruity flavor profile.

Ingredients

Directions

  1. Clean the crabapples and red plums, removing stems, cores, and pits.
  2. Place the fruit in a large pot with 1 cup of water and simmer, covered, for 30 minutes, or until the fruit is tender.
  3. Press the cooked fruit through a sieve to remove skins and seeds, collecting the pulp.
  4. Pour the fruit pulp into a large kettle or heavy-bottomed pot.
  5. Add the cider vinegar, sugar, ground cinnamon, ground cloves, and ground allspice to the pot.
  6. Cook over medium heat, stirring frequently, until the mixture is smooth and very thick, approximately 45-60 minutes.
  7. While the ketchup is cooking, sterilize glass jars and lids by boiling them in water for 10 minutes.
  8. Spoon the hot ketchup mixture into the sterilized glasses, leaving about 1/4 inch of headspace.
  9. Seal the jars tightly with the prepared lids.
  10. Allow the jars to cool completely at room temperature before storing.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 143.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 37.5g13%
Dietary Fiber 1.4g6%
Sugars 23.8g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fruit, ketchup, missouri, crabapples, plums, cider vinegar, cinnamon, cloves, allspice, condiment, preserving, homemade, tart, spiced, glaze, vinegar, sweet and sour, canning, fruit sauce
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