Plum Ketchup

I have an out-of-the-box recipe that will transform your sandwiches, grilled or roasted chicken and pork, and anything else you can think of!

 

It’s a spicy-sweet alternative to regular ketchup … and just might become your go-to choice when plums are in season!

 

Plum Ketchup 

(makes 18 servings)

 

  • 6 medium plums, pitted and quartered
  • 2 cloves garlic, minced
  • 3 Tbsp coconut sugar
  • ⅓ cup (80 ml) apple cider vinegar
  • ⅓ cup (80 ml) water
  • ½ tsp sea salt
  • 1 tsp pumpkin pie spice
  • Dash of cayenne pepper

In a large heavy saucepan, combine all of the ingredients and bring to a simmer over medium heat. Lower the heat and let simmer uncovered until the plums have cooked down to a puree consistency (about 35-40 minutes) stirring occasionally.

 

Remove from the heat and let cool before scraping into a bowl or other storage container. It will keep in the fridge for 1 week or freezer for 6 months.