Persimmon Ketchup Recipes
PERSIMMON KETCHUP
Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!
Provided by YummySmellsca
Categories Sauces
Time 35m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a pot and bring to a boil.
- Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
- Spoon into jars and let cool.
- Refrigerate for up to 2 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 2.9, Sodium 24.4, Carbohydrate 0.7, Sugar 0.6
GOOSEBERRY KETCHUP
A flavorful, tangy spread. Good as a spread on burgers or brats. Also works great as a barbecue saude. I got this from fooddownunder.com.
Provided by jeannett
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes, stirring often.
- Press mixture through a fine-mesh sieve; discard skins.
- Cover and chill for 2 hours or up to 2 weeks.
Nutrition Facts : Calories 64.6, Fat 0.2, Sodium 249.1, Carbohydrate 15.9, Fiber 2.1, Sugar 11.4, Protein 1.2
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