Cherry Ketchup

• 1 1/2 pounds cherries
• 2 tablespoons whole mace blades or 2 teaspoons ground mace
• 1 1/2 teaspoons black peppercorns
• 1 teaspoon dry yellow mustard
• 1 teaspoon whole cloves
• 3/4 teaspoon ground cinnamon
• 13 teaspoon ground nutmeg, preferably freshly grated
• 1 teaspoon kosher salt
• 1/4 to 1/2 cup apple cider vinegar, preferably unfiltered

1. In a saucepan, combine the cherries with 1/2 cup water.
2. Bring to a simmer over medium-low heat and cook until the cherries soften, 8 to 10 minutes.
3. Let cool slightly, then pass the cooked cherries and their liquid through a food mill, or press them through a colander, to make a chunky juice.
4. In a clean saucepan, combine the juice with the spices and salt.
5. Simmer over low heat until reduced by half, about 15 minutes, stirring often.
6. Add 1/4 cup vinegar and keep cooking until thick enough to coat the back of a spoon.
7. Remove a bit of the ketchup, let cool and taste.
8. Adjust salt, spices and vinegar until the flavor is sweet, spicy and tart.
9. The ketchup will keep refrigerated in an airtight container for up to 2 weeks.

cherries, mace blades, black peppercorns, yellow mustard, whole cloves, ground cinnamon, ground nutmeg, kosher salt, apple cider vinegar

Taken from cooking.nytimes.com/recipes/1013785 (may not work)