- meat loaf
- beef stew
I discovered a recipe for Plum Ketchup several months ago in the Allergy Self-Help Cookbook (The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free by Marjorie Hurt Jones) and have been waiting for plums to reappear in the grocery store so I could actually make it.
Woohoo! Found the plums a few days ago and today, I decided they were ripe enough to become blended into ketchup.
Here's the recipe...
1 lb. Italian plums (I used black since Italian plums aren't in season till autumn)
2/3 cup water
1/2 cup honey
2 tablespoons fresh ginger
Puree the plums and ginger together, then pour into a saucepan. Add the remaining ingredients and simmer 20 minutes or until thickened.
I *know* you are waiting with bated breath to hear Scott's opinion. 'Cause, let's get real here, plum ketchup doesn't sound exactly appetizing.
"Needs more salt. It's really sweet."
"Better than nothing."
"Tastes like a really strong ginger cookie." (That one was my fault. I used ground ginger instead of fresh and forgot to reduce the amount. Oops.)
"I'm keeping it. It's good."
"It's so nice to have non-ketchup ketchup!"