Peach-pineapple ketchup
Total time: 1½ hours plus cooling
times
Servings: This makes about 2 quarts
ketchup
Note: This recipe requires the use of a kitchen
scale.
4 pounds yellow peaches
1 pound peeled and cored pineapple,
about ¾ of 1 standard (3¾ pound) pineapple
Scant 1½ cups (10 ounces)
granulated sugar
About 1 cup (7 ounces) light brown sugar
2 cups
cider vinegar
1 tablespoon dry English mustard powder
2
tablespoons onion powder
1 tablespoon ginger powder
1 teaspoon
grated nutmeg
1 1/2 tablespoons kosher salt
1. Heat the
oven to 350 degrees. Cut peaches in half and remove the pits, leaving the
skin on. Cut the pineapple into 1-inch cubes.
2. Place the peaches
cut side down on a sheet tray with either parchment or a silicone baking mat
liner. Roast the peaches until the skin begins to crinkle, about 20 minutes.
Remove the peach tray, and roast the pineapple cubes for 20
minutes.
3. Set the fruit aside to cool completely, then peel the
peaches. Place the fruit in a food processor or blender and purée until smooth
(this will need to be done in batches).
4. In a 6-quart (or larger)
pot, combine the sugars and vinegar. Whisk the mixture over low heat until
all of the sugar is dissolved. Add the mustard powder, onion powder, ginger
powder and nutmeg and whisk to combine, then add the fruit purée and whisk until
incorporated. Cook the mixture, uncovered, over low heat and whisk occasionally
until thickened, about 25 minutes. The color will darken slightly. Season with
the salt and set aside to cool completely.
Each tablespoon: 23
calories; 0 protein; 6 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 5
grams sugar; 40 mg sodium.
