Plum Ketchup
This image courtesy of Joseph DeLeo
CostInexpensive
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
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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.)
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Serve as an accompaniment to Shepherd’s Pie , pork roasts, and chops.