Summary

Ingredients

• 500 g raspberries, frozen
• 60 g iner root, fresh
• 2 chilli pepper (s), red
• 80 g suar, brown
• 8 tablespoon vinegar (raspberry)
• 5 tablespoon tomato paste
• 100 ml tomato ketchup
• a bit salt
• some pepper
• 2 tablespoon honey

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Instructions

1. Thaw and puree the raspberries. Then strain the raspberry puree through a sieve to filter out the stones. Peel the ginger, halve the chili peppers lengthways and remove the seeds. It is best to wear disposable gloves. Chop the ginger and chili peppers very finely.
2. Melt the sugar in a saucepan, then add the ginger and chilli. Deglaze with the raspberry vinegar, stir in tomato paste and ketchup. Add the raspberry puree and bring to the boil. Then rub everything through a sieve.
3. Let the mixture cool down, season or season with salt, pepper and honey as desired. Refrigerate.
4. I pour the raspberry ketchup into old ketchup bottles. It can then be kept for 3-4 weeks in the refrigerator.
5. Tastes great for grilling or with a nice piece of turkey.