Persimmon Ketchup

12 ingredients
4 steps

Ingredients

  • 3 very soft ripe hachiya persimmons, pureed
  • 1/2 cup pumpkin puree
  • 1/2 tablespoon onion powder
  • 1 garlic clove, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon celery seed
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 2 tablespoons raw sugar
  • 2 tablespoons cider vinegar

Directions

  1. 1
    Combine all the ingredients in a pot and bring to a boil.
  2. 2
    Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
  3. 3
    Spoon into jars and let cool.
  4. 4
    Refrigerate for up to 2 weeks, or freeze up to 6 months.

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