Cherry Ketchup - 5g Carbs, 0g Fiber
From: Eating Well - March/April 2008
If you think that ketchup is made only from tomatoes, think again!
Tart fruit can be simmered into delicious lightly spiced ketchup
that makes a fine condiment for just about any poultry or meat.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Active Time: 10 minutes
Total Time: 30 minutes
Makes: 1 1/3 cups
1 10oz pkg (2 cups) frozen pitted cherries, (not in syrup)
1/2 cup dried cherries
1/2 cup cider vinegar
1/3 cup water
2 cloves garlic, crushed
1 Tbsp sugar
1/4 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper
1. Combine pitted cherries, dried cherries, vinegar, water, garlic,
sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large
saucepan. Bring to a simmer over medium-high heat. Reduce heat to
medium-low and simmer, uncovered, stirring occasionally, until the
fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to
a blender. Cover the lid with a kitchen towel. Holding lid securely
in place, blend until smooth. (Use caution when blending hot liquids.)
Transfer the ketchup to a small bowl.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Makes: 1 1/3 cups
Nutrition per Tablespoon:
23 Calories, 0g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 0g Protein,
5g Carbs, 0g Fiber, 0mg Sodium, 6mg Potassium
Exchanges: free food
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