Classic American Ketchup

Name: Classic American Ketchup
Yield: Makes 1 litre
Cuisine: American
Ingredients: 250 g brown sugar; 1 teaspoon black peppercorns; 1 teaspoon sea salt; 1 litre distilled white vinegar or cider vinegar; 1 litre distilled white vinegar or cider vinegar; 300 g onions, chopped; 300 g cooking apples, peeled, cored and chopped; ½ small stick of cinnamon; 1 teaspoon ground mace; 20 g mustard seeds; ½ teaspoon dried chilli flakes; 1 tablespoon tomato purée; 1 kg very ripe, flavourful tomatoes, quartered; 1 kg very ripe, flavourful tomatoes, quartered

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ketchup first appeared in American cookbooks during the early 19th century, but as a general term for a sauce made of mushrooms, walnuts or fruits. Summer is the ideal time to make tomato ketchup, when the best, extremely ripe and well-flavoured tomatoes are available.

Ingredients

1 kg very ripe, flavourful tomatoes, quartered
1 tablespoon tomato purée

Americas
United States
Sauce
Gluten-free
Vegan
Summer

Method

Put the tomatoes, tomato purée, onions and apples in a heavy-based preserving pan with half the vinegar, all the spices and the salt.
Bring the mixture to the boil, then simmer for 1¾-2 hours, stirring occasionally, until well reduced.
Strain the hot mixture through a coarse sieve into a clean preserving pan, discarding any solids.
Add the r