Fruit KetchupTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:35.6 kcal
Proteins:0.9 g
Fats:0.2 g
Carbohydrate:7.9 g
Fibers:1.7 g
Sugar:5 g
Cholesterol:0 mg
Sodium:13.7 mg
Calcium:14.4 mg
Energy:137 kcal
Proteins:3.3 g
Fats:0.6 g
Carbohydrate:30.4 g
Fibers:6.5 g
Sugar:19.4 g
Cholesterol:0 mg
Sodium:52.6 mg
Calcium:55.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
425
ml
white vinegar
450
g
fresh tomatoes
2
green apples
2
pears
2
peaches or apricots
2
stalks of celery
1
spanish onion
125
ml
tomato paste
250
ml
cauliflower florets
METHOD
- Blanch the tomatoes in boiling water for a few moments; peel. Peel the apples, pears and peaches.
- Dice the tomatoes, onion, celery and fruits. Place everything into a large pot.
- Add the sugar, vinegar, pickling spice and tomato paste. Cook for about 1 hour, half-covered, over medium heat.
- Fifteen minutes before the end of the cooking time, add the cauliflower florets.
- Pack into sterilized jars. Serve cold.
CHEF'S NOTES
*The amount of sugar will depend on the ripeness of the fruit, your taste, and how you will use the ketchup. In Quebec, fruit ketchup is usually served with tourtière (meat pie), pâté, pork chops, etc.
**Pickling spice is sold already prepared under this name. Although the proportions and choice of spices depend on the source, the North American recipe usually includes black pepper, white mustard seed, chili, allspice, dill seed, mace, cinnamon, bay leaf, cloves and ginger. Other recipes may consist of coriander and mustard seeds, cinnamon, bay leaf, allspice, ginger, cloves and various peppers.
