| 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 |
|
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.
|
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