Plum Ketchup
- 1 lb plum
- 1 lb shallot
- 1 teaspoon black pepper
- 1 teaspoon coriander seed
- 3 garlic cloves
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 3 1/2 ounces honey
- 1/2 cup red wine
- 1 bay leaf
- 1 cinnamon stick
- 5 tablespoons horseradish, ground
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and puree in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
plum, shallot, black pepper, coriander seed, garlic, vegetable oil, salt, honey, red wine, bay leaf, cinnamon, horseradish
Taken from www.food.com/recipe/plum-ketchup-453965 (may not work)