Plum Ketchup

Directions

1. 1
   Wash and halve the plums and remove the pits.
2. 2
   Peel and slice the shallots.
3. 3
   Roughly grind peppercorns and coriander seeds with mortar and pestle.
4. 4
   Peel and thinly slice garlic cloves.
5. 5
   In a large pot, heat oil and saute the shallots until translucent. Add salt.
6. 6
   Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
7. 7
   Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
8. 8
   Remove bay leave and cinnamon stick.
9. 9
   Add horseradish and puree in a blender or with an immersion blender.
10. 10
    Fill hot into prepared canning jars and store in a cool place for up to 3 months.