An Experiment

Name: An Experiment
Yield: Makes up to 3 pounds (1.5 kg)
Ingredients: 1¼ cups (250 g) light cane sugar; 4½ pounds (2 kg) ripe tomatoes (could be canned organic tomatoes); 2 cups (500 ml) apple cider vinegar, warmed up almost to the boiling point; ½ pound (225 g) apples, peeled and cored; 2 whole cloves; 3½ tablespoons (50 ml) olive oil; 5 ounces (150 g) tomato puree (unspiced); 4 ordinary chile peppers, or 2 cayenne peppers; Salt; 6 garlic cloves; 1 pound (500 g) red bell peppers; 10½ ounces (300 g) shallots

Two Types of Ketchup

Preparation info

Makes up to
3 pounds

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Make two versions—one with a coarse consistency and the other finely pureed. Taste the difference.

Ingredients

½ pound (225 g) apples, peeled and cored
4½ pounds (2

Sauce
Vegan
Gluten-free

Method

Peel and core the apples and chop them into small cubes (about ½ inch [1 cm]).
Blanch and remove the skin from the fresh tomatoes. Canned tomatoes are ready for use.
Remove the seeds and stalk from the peppers and cut them into small pieces.
Chop the shallots.
Remove the seeds and stalk from the chile peppers and mince them.