quebec ketchup
(1 rating)
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This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. Prep time includes 24 hour refrigeration time.
(1 rating)
yield
6 serving(s)
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For quebec ketchup
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6 mdtomatoes, peeled and quartered (3 pounds)
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1 Tbspsalt
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1 tspwhole cloves
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1 tspwhole allspice berries
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1 stickcinnamon (3-inch) broken
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1 1/2 csugar
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2 cfinely chopped onion
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1 cchopped celery
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1 1/2 cwhite vinegar
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1 Tbspmaple syrup
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2 mdcooking apple, such as rome, peeled and quartered
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1 mdpear, peeled and quartered
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1 can(8.25 oz.) sliced peaches, drained
How To Make quebec ketchup
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1Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
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2Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
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3Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
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4Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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