Hunsrück Ketchup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon olive oil
- 0.5 kg ½ onion (s)
- 1 kg plum (s), ripe
- 200 ml balsamic vinegar, red
- 1 teaspoon salt
- some pepper
- 0.5 kg ½ preserving sugar, 2: 1
- 1 tablespoon., Crushed paprika, hot pink
- 1 tablespoon curry powder, heaped
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the onions, core the plums.
- In a large saucepan, sauté the onions until golden and sprinkle with rose paprika. Do not stir and heat for 5 minutes. Pour in the balsamic vinegar and reduce a little over medium heat. Add salt and lightly pepper. Now add the plums and put the lid on. When the plums are soft and overcooked into compote, remove the lid and let the juice of the plums reduce for about 30 minutes. Now puree the mixture with the stirring stick. Add the curry and the preserving sugar. Bring to the boil for 1 minute. Season to taste with salt and pepper. Fill into glasses as hot as possible and turn upside down for 5 minutes. Then turn it over again and let it cool down. This causes the lids to draw a vacuum.
- Serve with meat and sausages like tomato ketchup.
- I decorate the glasses with colorful cords and integrated labels as souvenirs.
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