Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Move over tomatoes... rhubarb is a great base for ketchup, and the right kind of sour to support some heat and spices. No cheesecloth required: infuse the vinegar with spices instead!
The result was tangy and slightly sweet -- like a British steak sauce. I'm excited to serve this with turkey burgers, alongside turkey meatloaf, on leftover turkey sandwiches...basically anything poultry!
The swap of the blackberry for the tomato completely transforms this ketchup. There's still the expected kick from vinegar and the traditional punch of the spice blend, but the blackberry lends it an almost jammy, even slightly sour quality.
Juicy plums, rich zinfandel, and aromatic spices make this seasonal plum ketchup a new favorite in our house. Inspired by our move to Sonoma County, this ketchup is made with local ingredients and spiced with star anise.
