Persimmon Ketchup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3 very soft ripe Hachiya persimmons, pureed½ cup pumpkin puree½ tbsp onion powder1 clove garlic, grated or pressed½ tsp salt ¼ tsp black pepper¼ tsp white pepper¼ tsp celery seedsPinch ground allspicePinch ground cloves2 tbsp raw sugar2 tbsp cider vinegar
Combine all the ingredients in a pot and bring to a boil.
Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping. Let cool.
Cover and refrigerate for up to 2 weeks (it will thicken upon cooling).
Serving Size: Makes ~3 cups, 48 (1 tbsp) servings
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping. Let cool.
Cover and refrigerate for up to 2 weeks (it will thicken upon cooling).
Serving Size: Makes ~3 cups, 48 (1 tbsp) servings
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 11.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 24.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.1 g
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