Plum Ketchup

Name: Plum Ketchup
Ingredients: 1 quart (about 2 pounds) small, dark Italian plums , pitted and quartered; ¼ cup raspberry or other fruit vinegar; 1-inch piece cinnamon stick; 2 strips lemon zest , minced; ¼ teaspoon black pepper corns, crushed

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Chef

Christopher Idone

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Cookbook

The Best of Christopher Idone

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Taste and Texturesavory

Type of DishCondiments, fruit

Ingredients

1 quart (about 2 pounds) small, dark Italian plums, pitted and quartered
¼ cup raspberry or other fruit vinegar
1-inch piece cinnamon stick
2 strips lemon zest, minced
¼ teaspoon black peppercorns, crushed

Instructions

In a medium nonreactive saucepan, bring all of the ingredients to a simmer over medium-low heat. Cook, stirring occasionally, for about 30 minutes until most of the juices evaporate and the ketchup is thick. Cool to room temperature. Store covered in the refrigerator. (The ketchup will keep 2 to 3 weeks.)
Serve as an accompaniment to Shepherd’s Pie , pork roasts, and chops.

1997 Christopher Idone

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Catsitt

Nov 09, 2018

We have a plum tree in our garden so each summer I have made plum jam and a Chinese plum sauce but I have never even heard of plum ketchup. What would you use plum ketchup in or with? I am very curious about this and not sure if I can wait until next summer to try it out.

SissieSass

Jun 29, 2017

I never thought of using a fruit spread as something to use on meats before I tried my friends meatballs that she made in the slow cooker with grape jelly. The meatballs were some of the most moist and delicious I had ever had before that time. I cannot wait to make this spread and keep it on hand for my meat dishes.