Now, I'm not a huge ketchup eater anyways, but I do have a sister who "puts ketchup on her ketchup", so to speak. I wanted to see if this version of the condiment, made with the persimmons and pumpkin puree, would taste of anything close to Heinz - or if it was the name given to the sauce consistency (like mushroom, beet/carrot or banana ketchup. After tasting it warm right from the pot, I definitely detected a hint of fruitiness, but once it cooled down and sat overnight in the fridge it became a relatively convincing (tomato) ketchup clone - the perfect balance of sweet, spicy, tangy and thick. While the colour will tip off anyone (unless you add dye to it), it's delicious as is - not to mention gluten, egg, dairy, refined sugar and soy free!
Shared with Gluten Free Fridays
Makes ~3 cups, 48 (1 tbsp) servings
3 very soft ripe Hachiya persimmons, pureed
½ cup pumpkin puree (I roasted my own)
½ tbsp onion powder
1 clove garlic, grated or pressed
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp celery seeds
Pinch ground allspice
Pinch ground cloves
2 tbsp raw sugar
2 tbsp cider vinegar
- Combine all the ingredients in a pot and bring to a boil.
- Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
- Spoon into jars and let cool (it will thicken upon cooling).
- Refrigerate at least overnight, or for up to 2 weeks. You can also freeze this up to 6 months
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 24.5 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.5 g
Protein: 0.1 g