Homemade Ketchup!!
Ketchup. There's not many people who don't love the stuff. It can be found in almost every household in the country and it's stupidly easy to make yourself so why not have a go? This recipe was born out of the surplus crop of rhubarb in my mum's vegetable garden but really it can be made out of a whole variety of fruits and vegetables such as blueberries or mushrooms or simply pure tomatoes so have a mess around at home!
The great thing about this stuff is that it lasts for ages in the fridge and it tastes so much better than the ones you buy at the supermarket!
Homemade Ketchup!
250ml/8fl oz cider vinegar
1 bay leaf
½ tsp ground coriander
8 tbsp Demerara sugar
500g rhubarb, finely chopped
750g ripe tomatoes, quartered, seeds removed
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
2 tbsp tomato purée
½ tsp cornflour, if necessary
Place the vinegar, bay leaf, coriander, rhubarb and sugar into a heavy-based saucepan and bring to a gentle simmer. Add all of the remaining ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn't burn or catch on the base of the pan as this will ruin the sauce.) Remove from the heat and allow to cool for a few minutes.
Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.
The great thing about this stuff is that it lasts for ages in the fridge and it tastes so much better than the ones you buy at the supermarket!
Homemade Ketchup!250ml/8fl oz cider vinegar
1 bay leaf
½ tsp ground coriander
8 tbsp Demerara sugar
500g rhubarb, finely chopped
750g ripe tomatoes, quartered, seeds removed
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
2 tbsp tomato purée
½ tsp cornflour, if necessary
Place the vinegar, bay leaf, coriander, rhubarb and sugar into a heavy-based saucepan and bring to a gentle simmer. Add all of the remaining ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn't burn or catch on the base of the pan as this will ruin the sauce.) Remove from the heat and allow to cool for a few minutes.
Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.
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