Ketchup with apples for the winter
12 servings
120 minutes
Apple ketchup for winter is a harmony of traditions and unusual flavor combinations. Its history begins in European cuisine, where the pursuit of rich and complex flavors gave life to this recipe. Classic tomato ketchup is enriched with a delicate fruity accent of apples, making it softer and more refined. The aroma of spices – bay leaf, clove, and coriander – adds a piquant depth to it. This ketchup perfectly complements meat and vegetable dishes, making them juicier and more interesting. It works well as a sauce for pasta, baked vegetables, steaks, and even simple bread. The finished ketchup has a long shelf life, allowing you to enjoy its rich flavor all winter.
1
Prepare the necessary ingredients. Peel the apples and vegetables, and wash them well under running water. It's better to choose meaty tomatoes to reduce cooking time.
- Tomatoes: 4 kg
- Apple: 500 g
- Onion: 500 g
- Sweet pepper (capsicum): 500 g
- Chili pepper: 10 g
- Garlic: 1 head
2
Cut the tomatoes into large wedges.
- Tomatoes: 4 kg
3
Remove the core from the apples and cut them into large wedges.
- Apple: 500 g
4
Place tomatoes and apples in a pot where the ketchup will be cooked. Add coarsely chopped onion and peeled garlic to the pot.
- Tomatoes: 4 kg
- Apple: 500 g
- Onion: 500 g
- Garlic: 1 head
5
Cut the hot pepper into strips and add it to the pot with the vegetables. You can adjust the amount of hot pepper depending on how spicy you want the ketchup to be.
- Chili pepper: 10 g
6
Cut the sweet pepper into large squares or wedges and add it to the pot with the vegetables.
- Sweet pepper (capsicum): 500 g
7
Place the pot on the fire. Bring to a boil and simmer for about 1.5 hours with the lid off, stirring occasionally to prevent the vegetables from burning.
8
Cook the vegetables with apples until fully cooked.
9
Use a ladle to strain everything through a fine sieve.
10
Wash 0.5-liter jars (about 5 pieces) and sterilize each for 5 minutes in a convenient way.
11
Add 300 grams of sugar, 1 tablespoon of salt, 8 cloves, 8 bay leaves, and 1 teaspoon of ground coriander to the mashed potatoes. Place the pot on the fire. Bring to a boil and simmer for about 30 minutes, stirring occasionally.
- Sugar: 300 g
- Salt: 1 tablespoon
- Cloves: 8 pieces
- Bay leaf: 8 pieces
- Ground coriander: 1 teaspoon
12
Five minutes before removing from heat, fish out the bay leaf and clove with a slotted spoon and pour 100 grams of vinegar into the pot.
- Vinegar: 100 ml
13
Pour the hot ketchup into jars. Seal or screw on metal lids. Turn them over to ensure the jars are well sealed.
14
Cool the ketchup at room temperature. Store in a cool place.
