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I had posted previously, a desire to build my own ketchup recipe because I wanted a baseline sauce for a signature BBQ sauce. Thank you to all that reponded. Here is what I came up with;
This is a (very) slightly modified version I got from Chef Chuck Hughes, our Canadian brothers probably know this guy already, but he has a show on the new Cooking Channel called "Chucks day off"(I highly recommend catching this guy, he's got skills. I've already ripped him off 5 times).
Scott, this would be a great starting point for a Sweet Baby Rays clone.
And Alex, I did a side by side taste test with Heinz and I think it'll measure up for you. With the added benifit of having a chunky chutney that tastes like Heinz Ketchup.
This recipe, as the title suggests can be either a chutney or a smooth sauce so disregard the peeling steps, if you are going for a sauce, because we gotta strain it and reduce for the smooth texture.
2 Tbls Olive oil
1 onion, diced
1 green apple, peeled, cored, diced
1 peach, (blanched)peeled, pitted and diced
1 clove garlic, fine dice
6 blanched, peeled, diced tomatos or 1 can (28oz) diced, peeled tomatos
1/2 cup brn sugar
1/2 cup cider vinegar
1 tsp crushed red pepper
1/2 tsp ground(grated) nutmeg
1 whole stick, cinnamon
3 whole cloves
Tabasco (optional,)( I omitted and used a pinch more crushed red pepper)
Heat oil in pan and lightly sweat your onions and garlic. Add remaining ingredients and bring to a soft boil. Reduce heat, and simmer for 30-40 min.
Remove cinnamon and cloves. This step is a matter of personal taste. Leave the spices in longer if you like, but the flavor will intensify a little after you remove. You can also use a cheese cloth satchet for these spices if you want, but in a batch this small it's not hard to find them.
Continue cooking to reduce to the desired consistancy for chutney.
For Ketchup cook an additional 30 minutes then use a stick blender or FP till smooth. Strain through a fine mesh wire strainer and return to pan reduce untill disired consistancy.
I ended up with a sauce, beautifully glossy red/orange in color, not quite as red in color as a commercial ketchup but I viewed that as a positive difference.
If you do try this, please let me know your opinions and any changes you might recommend.
Thanx
JT
This is a (very) slightly modified version I got from Chef Chuck Hughes, our Canadian brothers probably know this guy already, but he has a show on the new Cooking Channel called "Chucks day off"(I highly recommend catching this guy, he's got skills. I've already ripped him off 5 times).
Scott, this would be a great starting point for a Sweet Baby Rays clone.
And Alex, I did a side by side taste test with Heinz and I think it'll measure up for you. With the added benifit of having a chunky chutney that tastes like Heinz Ketchup.
This recipe, as the title suggests can be either a chutney or a smooth sauce so disregard the peeling steps, if you are going for a sauce, because we gotta strain it and reduce for the smooth texture.
2 Tbls Olive oil
1 onion, diced
1 green apple, peeled, cored, diced
1 peach, (blanched)peeled, pitted and diced
1 clove garlic, fine dice
6 blanched, peeled, diced tomatos or 1 can (28oz) diced, peeled tomatos
1/2 cup brn sugar
1/2 cup cider vinegar
1 tsp crushed red pepper
1/2 tsp ground(grated) nutmeg
1 whole stick, cinnamon
3 whole cloves
Tabasco (optional,)( I omitted and used a pinch more crushed red pepper)
Heat oil in pan and lightly sweat your onions and garlic. Add remaining ingredients and bring to a soft boil. Reduce heat, and simmer for 30-40 min.
Remove cinnamon and cloves. This step is a matter of personal taste. Leave the spices in longer if you like, but the flavor will intensify a little after you remove. You can also use a cheese cloth satchet for these spices if you want, but in a batch this small it's not hard to find them.
Continue cooking to reduce to the desired consistancy for chutney.
For Ketchup cook an additional 30 minutes then use a stick blender or FP till smooth. Strain through a fine mesh wire strainer and return to pan reduce untill disired consistancy.
I ended up with a sauce, beautifully glossy red/orange in color, not quite as red in color as a commercial ketchup but I viewed that as a positive difference.
If you do try this, please let me know your opinions and any changes you might recommend.
Thanx
JT
Wait till she sees that urinal for the deck i ordered....
Im just wondering...
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