Wednesday, August 5, 2015

Redcurrant Beetroot Ketchup

After seeing a beetroot ketchup at the Food Centre in Ludlow, I thought, "I can make that!"

I have been a fan of Aussie style burgers with beetroot on them for awhile now.  Why wouldn't this ketchup be great on a burger?

Armed with the red currants I acquired at a fruit and veg market, the wheels began to spin.  Why not make the ketchup a bit fruity and more tangy?  As if beets weren't finger staining red enough!

A relative to blackcurrant, red currants lend themselves to desserts and jellies much the same way.  Red currants are a bit more tart.  In Britain the berries are used to make jams to serve with venison and roasts, or game meats.  They are nice fresh/dried into bakery items such as scones.  

To make the ketchup roughly chop 4 very large cooked beets.  Add 3/4 of a large pummet of red currants, 1/2 c. vinegar, 1/2 c. muscavado sugar, 1 tbsp. mixed spice, 1/2 tsp. chili powder, 1 tsp. turmeric and 2 tsp. lemon juice.

Cook this down for 15 minutes,  Use a hand blender and blend into a fine paste.  It will still have some chunkiness at this point.  Return to the heat and cook for 30 minutes on low heat, stir so it won't scorch.  Pour this mixture into a blender and make smooth, then pass through a sieve.
Your ketchup needs to cool and it is done.

Try that on a burger!


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