Persimmon Ketchup
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of Persimmon Ketchup calories by ingredient
Introduction
Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free! Adapted heavily from http://www.foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&ac
tion=recipe&recipeID=6866 Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free! Adapted heavily from http://www.foodanddrink.ca/lcbo-ear/Recipe
Controller?language=EN&recipeType=1&ac
tion=recipe&recipeID=6866
Number of Servings: 48
Ingredients
-
3 very soft ripe Hachiya persimmons, pureed
½ cup pumpkin puree
½ tbsp onion powder
1 clove garlic, grated or pressed
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp celery seeds
Pinch ground allspice
Pinch ground cloves
2 tbsp raw sugar
2 tbsp cider vinegar
Directions
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.