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Raspberry Ketchup
From the October 2009 issue of Cuisine at home
Makes: 1 cup
Total Time: 45 minutes
| 2 | cups fresh or frozen red raspberries |
| 1 | cup seeded, minced red tomato |
| 2⁄3 | cup packed light brown sugar |
| 1⁄4 | cup cider vinegar |
| 1⁄4 | cup bourbon or other whiskey, (optional) |
| 1⁄2 | tsp. kosher salt |
| 1⁄8 | tsp. each ground cloves, ground nutmeg, and cayenne pepper |
Nutrition Information
Per 1/4 cup: 161 cal; 0g total fat (0g sat); 0mg chol; 242mg sodium; 44g total carbs (33g sugars); 1g fiber; 1g protein
Combine raspberries, tomato, brown sugar, vinegar, bourbon, and salt in a small saucepan over medium heat until simmering; transfer to blender.
Purée berry-tomato mixture until smooth in a food processor or blender. Strain mixture through a fine mesh sieve to remove seeds, skins, and any pulp. Return purée to saucepan over medium-high heat. Add cloves, nutmeg, and cayenne; bring mixture to a boil and reduce until it reaches the consistency of ketchup, about 20 minutes.