Saxon Cherry Ketchup (Sächsischer Kirsch-Ketchup)
Sächsischer Kirsch-Ketchup, or Saxon Cherry Ketchup, is a traditional condiment from the Saxon cuisine that adds a unique sweet and tangy flavor to a variety of dishes. This recipe is a delightful way to preserve the flavors of fresh cherries and enjoy them throughout the year.
Ingredients
- 2 cups fresh cherries, pitted
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a saucepan, combine the pitted cherries, apple cider vinegar, brown sugar, cinnamon, cloves, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 25-30 minutes, stirring occasionally, until the cherries are soft and the mixture has thickened.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible.
- Discard the solids and transfer the strained ketchup to a sterilized jar or bottle.
- Allow the ketchup to cool to room temperature, then cover and refrigerate. It will keep for up to 2 weeks.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 25kcal
- Carbohydrates
- 6g
- Fat
- 0g
- Protein
- 0g
Supplies
Saucepan Blender or food processor Fine-mesh sieve Sterilized jar or bottle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve Sächsischer Kirsch-Ketchup with grilled meats, sandwiches, or as a dipping sauce for fries.
Tips & tricks
Adjust the sweetness and tanginess of the ketchup by adding more or less brown sugar and apple cider vinegar, according to your preference.
Cost
$5