Rachel's Beet Ketchup


Ingredients:
1 1/2 lb boiled or roasted, peeled beets, cooled in addition to diced
1 onion, diced
1 clove garlic, chopped
1 loving cup balsamic vinegar
1 loving cup apple tree cider vinegar
1/4 loving cup sugar
1/4 teaspoon soil cloves
1/4 teaspoon soil cardamom
1/2 teaspoon soil lemon peel
ocean salt
freshly soil dark pepper

Directions:
Place all ingredients inwards a medium saucepan. Bring to a boil in addition to then cut back heat. Simmer 40-50 minutes or until  most 1/2 of the liquid has evaporated. Pour into a blender* in addition to pulse until smooth. Cool in addition to refrigerate prior using. Store leftovers, refrigerated, inwards an air-tight container 2-4 weeks.

*You could role an immersion blender but the mixture splatters in addition to beets stain.


Yield: 2 1/2-2 3/4 cups
My thoughts:
As readers know, I create non similar ketchup. That is to tell I create non similar tomato plant ketchup. After having mango ketchup years agone at a mango festival inwards Miami, I cause got come upwards realize other flavored, to a greater extent than "artisan" ketchups are only fine. It has been ii years since I made my version of the mango ketchup I had that solar daytime in addition to I idea it was fourth dimension to cause got more. I'm actually pleased amongst how it came out. Not equally cloyingly sweetness equally commercial ketchup but non sour or pickle-y either. For the beet adverse, it actually is ketchup, non only a sauce. It doesn't shout out beet, it is only subtly sweetness in addition to fruity.

Try it equally a topping or swirled into meatloaf. I loved it on my "Scandinavian" burgers.


Place all ingredients inwards a medium saucepan Rachel's Beet Ketchup

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