Fruity maple ketchup Recipe Gluten-free, dairy-free (casein-free) and vegan.

YIELD: 7 JARS OF 500 ML


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ORGANIC INGREDIENTS

  • 3,5 kg (6,6 lb) ripe, peeled tomatoes, diced
  • 2 large yellow onions, finely minced
  • 3 apples, peeled and cut into little cubes
  • 1/4 green cabbage, finely chopped
  • 1/2 celeriac, cut into small pieces
  • 10 ml (2 tsp) salt
  • 2,5 ml (1/2 tsp) pepper
  • 1 can maple syrup
  • 1/2 litre (2 cups) cider vinegar
  • 30 ml (2 tbsp) pickling spice tied in a spice bag

PREPARATION

  1. In a very large saucepan, combine the tomatoes, onions, apples, cabbage, celery, salt, and pepper. Bring to a boil, cover, and simmer over low heat for 1 hour, stirring frequently.
  2. Add the maple syrup, cider vinegar, and pickling spices. Bring back to a boil and simmer uncovered over low heat for 1 1/2 hours, stirring frequently, until the desired consistency is reached.
  3. Canning in jars: Refer to a sterilization technique for canned foods, and put the ketchup in jars.
    or
    Freezing: You can also put it in jars: leave a 1.5 inch headspace, let it cool completely, and freeze. (Headspace and complete cooling are VERY important to prevent the glass from shattering when freezing.)
Fruity maple ketchup Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This delicious homemade version, combining the sweetness of maple syrup with the acidity of cider vinegar, will enhance your dishes with a delicious gourmet touch.