The selection of ready-made sauces in stores is incredibly rich, but even now it is almost impossible to find many original curiosities. For example, here is a cherry ketchup. I tell you how to cook it better and how to keep it in jars throughout the winter.
Ingredients
- Cherry - 2 kg
- Sugar - 500 g
- Ground red pepper - 1 tsp.
- Curry - 25 g
- Garlic - 3 heads
- Salt - 2 tbsp.l.
- Ground black pepper - 1 tsp.
- Ground coriander - 25 g
Step-by-step cooking recipe
Remove the stones from the cherry and pass through a meat grinder.
Add crushed garlic and all other ingredients.
Bring the ketchup to a boil and boil over low heat to the desired density.
Roll it up in sterile jars.
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