Recipes

Ingredients: two 1/2 lb Italian prune plums (about 52 plums), halved three cloves garlic, quartered 3/4 loving cup night dark-brown sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup water two teaspoons kosher salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1 teaspoon dry reason roasted ginger 1/4 teaspoon dry reason cardamom 1/4 teaspoon cloves 1/4 teaspoon Vietnamese cinnamon Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot (I used my enameled form Fe Dutch oven ). Bring to a rolling boil too develop until the plums are soft, close twenty minutes. Remove from heat. Use an immersion blender or ladle inward a regular blender to pulse until smooth. Return to a rolling boil too develop until thickened to ketchup consistency*, close twenty minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. Yield: close iv 8-oz jars Note: Influenza A virus subtype H5N1 dan

Ingredients: 1 1/2 loving cup (canned) crushed pineapple inwards juice 1 clove garlic, quartered 1/2 loving cup night dark-brown sugar 1/2 loving cup white vino vinegar 1/2 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1/2 teaspoon solid seat down roasted ginger 1/4 teaspoon solid seat down cardamom 1/4 teaspoon cloves 1/4 teaspoon freshly solid seat down dark pepper 1/4 teaspoon dried thyme Directions: Prep your jars/lids. Place all ingredients inwards blender. Pulse until smooth. Pour into a pocket-size sauce pan. Bring to a rolling boil in addition to create until thickened to ketchup consistency, virtually xx minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2O bathroom for 10 minutes. Note: If you lot create non want to can, only ladle into an air-tight container. Refrigerate upwards to i month. Yield: virtually 1 8-oz jolt in addition to 1 4-oz jolt (about 1 1/2 cups) Note: H5N1 corking orig

Ingredients: 1 1/2 lb fresh cranberries iii cloves garlic, quartered 3/4 loving cup nighttime brownish sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup fresh tangerine juice 1 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon Ancho chile powder 1/2 teaspoon terra firma dried orangish peel 1 teaspoon terra firma roasted ginger 1/2 teaspoon terra firma cardamom 1/4 teaspoon cloves 1/4 teaspoon cinnamon Directions: Prep your jars/lids. Place all ingredients inwards a heavy-bottomed nonreactive pot. Bring to a rolling boil together with laid upward until most (if non all) the cranberries convey outburst together with the mixture has thickened, most twenty minutes. Remove from heat. Use an immersion blender or ladle inwards a regular blender to pulse until smooth. Return to a rolling boil together with laid upward until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2

Ingredients: v cups pureed (skin-on*) nectarines (about 8 large nectarines) 1/2 teaspoon granulated garlic ane loving cup sugar ane 1/4 loving cup white vino vinegar 3/4 loving cup water ii teaspoons kosher salt 1/2 teaspoon cinnamon ane teaspoon terra firma mustard ane teaspoon terra firma ginger 1/2 teaspoon allspice 1/2 teaspoon terra firma jalapeno Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot. Bring to a rolling boil too laid upwards until thickened to ketchup consistency**, nearly 20-30 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. I used my electric canner for this stride only a traditional canning pot on the stove is fine too. If you'd similar to skip the canning step, you lot tin dismiss refrigerate the ketchup upwards to six weeks. *If you lot create non bring a high powered blender, you lot may desire to peel your nectarines. *The sauce do

Ingredients: 3 cloves garlic 1 shallot, chopped 1 inch knob ginger, chopped 1 scotch bonnet pepper, chopped 2 cups cubed mango (I used Alfonso mango) 1/4 loving cup ruddy vino vinegar 2 tablespoons avocado oil 1 tablespoon pepper sherry 1/2 teaspoon body of body of water salt 1/4 teaspoon fresh thyme leaves 1/8 teaspoon allspice 1/8 teaspoon cloves Directions: Add all ingredients to a blender. Blend until really, actually smooth. Pour into a pocket-sized sauce pan in addition to laid upwardly over real depression heat, stirring occasionally, until thickened, most xv minutes. My thoughts: As anyone who knows me (or is a long fourth dimension reader) knows ketchup, traditional, Lycopersicon esculentum ketchup is 1 of 3 foods (along alongside pumpkin pie in addition to cantaloupe) I absolutely volition non eat. It is in addition to then cloying in addition to sugariness it hides that season of whatever you lot grade it on. Not my style. I prefer sauces that accent

Ingredients: two 1/2 lb Italian prune plums (about 52 plums), halved three cloves garlic, quartered 3/4 loving cup night dark-brown sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup water two teaspoons kosher salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1 teaspoon dry reason roasted ginger 1/4 teaspoon dry reason cardamom 1/4 teaspoon cloves 1/4 teaspoon Vietnamese cinnamon Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot (I used my enameled form Fe Dutch oven ). Bring to a rolling boil too develop until the plums are soft, close twenty minutes. Remove from heat. Use an immersion blender or ladle inward a regular blender to pulse until smooth. Return to a rolling boil too develop until thickened to ketchup consistency*, close twenty minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. Yield: close iv 8-oz jars Note: Influenza A virus subtype H5N1 dan

Ingredients: 1 1/2 loving cup (canned) crushed pineapple inwards juice 1 clove garlic, quartered 1/2 loving cup night dark-brown sugar 1/2 loving cup white vino vinegar 1/2 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1/2 teaspoon solid seat down roasted ginger 1/4 teaspoon solid seat down cardamom 1/4 teaspoon cloves 1/4 teaspoon freshly solid seat down dark pepper 1/4 teaspoon dried thyme Directions: Prep your jars/lids. Place all ingredients inwards blender. Pulse until smooth. Pour into a pocket-size sauce pan. Bring to a rolling boil in addition to create until thickened to ketchup consistency, virtually xx minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2O bathroom for 10 minutes. Note: If you lot create non want to can, only ladle into an air-tight container. Refrigerate upwards to i month. Yield: virtually 1 8-oz jolt in addition to 1 4-oz jolt (about 1 1/2 cups) Note: H5N1 corking orig

Ingredients: 1 1/2 lb fresh cranberries iii cloves garlic, quartered 3/4 loving cup nighttime brownish sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup fresh tangerine juice 1 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon Ancho chile powder 1/2 teaspoon terra firma dried orangish peel 1 teaspoon terra firma roasted ginger 1/2 teaspoon terra firma cardamom 1/4 teaspoon cloves 1/4 teaspoon cinnamon Directions: Prep your jars/lids. Place all ingredients inwards a heavy-bottomed nonreactive pot. Bring to a rolling boil together with laid upward until most (if non all) the cranberries convey outburst together with the mixture has thickened, most twenty minutes. Remove from heat. Use an immersion blender or ladle inwards a regular blender to pulse until smooth. Return to a rolling boil together with laid upward until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2

Ingredients: v cups pureed (skin-on*) nectarines (about 8 large nectarines) 1/2 teaspoon granulated garlic ane loving cup sugar ane 1/4 loving cup white vino vinegar 3/4 loving cup water ii teaspoons kosher salt 1/2 teaspoon cinnamon ane teaspoon terra firma mustard ane teaspoon terra firma ginger 1/2 teaspoon allspice 1/2 teaspoon terra firma jalapeno Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot. Bring to a rolling boil too laid upwards until thickened to ketchup consistency**, nearly 20-30 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. I used my electric canner for this stride only a traditional canning pot on the stove is fine too. If you'd similar to skip the canning step, you lot tin dismiss refrigerate the ketchup upwards to six weeks. *If you lot create non bring a high powered blender, you lot may desire to peel your nectarines. *The sauce do

Ingredients: 3 cloves garlic 1 shallot, chopped 1 inch knob ginger, chopped 1 scotch bonnet pepper, chopped 2 cups cubed mango (I used Alfonso mango) 1/4 loving cup ruddy vino vinegar 2 tablespoons avocado oil 1 tablespoon pepper sherry 1/2 teaspoon body of body of water salt 1/4 teaspoon fresh thyme leaves 1/8 teaspoon allspice 1/8 teaspoon cloves Directions: Add all ingredients to a blender. Blend until really, actually smooth. Pour into a pocket-sized sauce pan in addition to laid upwardly over real depression heat, stirring occasionally, until thickened, most xv minutes. My thoughts: As anyone who knows me (or is a long fourth dimension reader) knows ketchup, traditional, Lycopersicon esculentum ketchup is 1 of 3 foods (along alongside pumpkin pie in addition to cantaloupe) I absolutely volition non eat. It is in addition to then cloying in addition to sugariness it hides that season of whatever you lot grade it on. Not my style. I prefer sauces that accent

Ingredients: two 1/2 lb Italian prune plums (about 52 plums), halved three cloves garlic, quartered 3/4 loving cup night dark-brown sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup water two teaspoons kosher salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1 teaspoon dry reason roasted ginger 1/4 teaspoon dry reason cardamom 1/4 teaspoon cloves 1/4 teaspoon Vietnamese cinnamon Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot (I used my enameled form Fe Dutch oven ). Bring to a rolling boil too develop until the plums are soft, close twenty minutes. Remove from heat. Use an immersion blender or ladle inward a regular blender to pulse until smooth. Return to a rolling boil too develop until thickened to ketchup consistency*, close twenty minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. Yield: close iv 8-oz jars Note: Influenza A virus subtype H5N1 dan

Ingredients: 1 1/2 loving cup (canned) crushed pineapple inwards juice 1 clove garlic, quartered 1/2 loving cup night dark-brown sugar 1/2 loving cup white vino vinegar 1/2 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon cayenne 1/2 teaspoon solid seat down roasted ginger 1/4 teaspoon solid seat down cardamom 1/4 teaspoon cloves 1/4 teaspoon freshly solid seat down dark pepper 1/4 teaspoon dried thyme Directions: Prep your jars/lids. Place all ingredients inwards blender. Pulse until smooth. Pour into a pocket-size sauce pan. Bring to a rolling boil in addition to create until thickened to ketchup consistency, virtually xx minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2O bathroom for 10 minutes. Note: If you lot create non want to can, only ladle into an air-tight container. Refrigerate upwards to i month. Yield: virtually 1 8-oz jolt in addition to 1 4-oz jolt (about 1 1/2 cups) Note: H5N1 corking orig

Ingredients: 1 1/2 lb fresh cranberries iii cloves garlic, quartered 3/4 loving cup nighttime brownish sugar 2/3 loving cup apple tree cider vinegar 2/3 loving cup fresh tangerine juice 1 teaspoon body of body of water salt 1/2 teaspoon allspice 1/2 teaspoon Ancho chile powder 1/2 teaspoon terra firma dried orangish peel 1 teaspoon terra firma roasted ginger 1/2 teaspoon terra firma cardamom 1/4 teaspoon cloves 1/4 teaspoon cinnamon Directions: Prep your jars/lids. Place all ingredients inwards a heavy-bottomed nonreactive pot. Bring to a rolling boil together with laid upward until most (if non all) the cranberries convey outburst together with the mixture has thickened, most twenty minutes. Remove from heat. Use an immersion blender or ladle inwards a regular blender to pulse until smooth. Return to a rolling boil together with laid upward until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2

Ingredients: v cups pureed (skin-on*) nectarines (about 8 large nectarines) 1/2 teaspoon granulated garlic ane loving cup sugar ane 1/4 loving cup white vino vinegar 3/4 loving cup water ii teaspoons kosher salt 1/2 teaspoon cinnamon ane teaspoon terra firma mustard ane teaspoon terra firma ginger 1/2 teaspoon allspice 1/2 teaspoon terra firma jalapeno Directions: Prep your jars/lids. Place all ingredients inward a heavy-bottomed nonreactive pot. Bring to a rolling boil too laid upwards until thickened to ketchup consistency**, nearly 20-30 minutes. Ladle into pint jars leaving 1/4 inch headroom. Process inward a hot H2O bathroom for 10 minutes. I used my electric canner for this stride only a traditional canning pot on the stove is fine too. If you'd similar to skip the canning step, you lot tin dismiss refrigerate the ketchup upwards to six weeks. *If you lot create non bring a high powered blender, you lot may desire to peel your nectarines. *The sauce do