Raspberry Pepper Ketchup

Raspberry Pepper Ketchup

Beatrice Winkel - Raspberry Pepper Ketchup
Raspberry Pepper Ketchup

 

This ketchup is perfect for every barbeque, savoury meal and with some vegetable sticks 😉

 

Raspberry Pepper Ketchup

 

Ingredients for approx. 300ml:

 

500g of raspberries

 

125ml white balsam vinegar

 

100g of sugar

 

1/2 tsp. of pink pepper

 

1/2 red chilli

 

1/2 tsp. of salt

 

1cm of ginger

Beatrice Winkel - Raspberry Pepper Ketchup
Raspberry Pepper Ketchup

 

Preparation:

 

Remove the seeds from the chilli. Chop the chilli.

 

In a pot, cook vinegar and sugar for 1 minute. Add raspberries, pink pepper, chilli, ginger and salt. Cook all ingredients at medium heat for 10 minutes. Stir every now and then.

 

Remove the pot from the heat and let it cool down for 10 minutes.

 

Place a sieve on a bowl and press the raspberry ketchup through this sieve. (If you like the raspberry seeds in the ketchup, you don´t need this step.)

 

Place the Raspberry Ketchup into twist off glasses.

 

 

Enjoy your Raspberry Pepper Ketchup.

Best wishes

Bea

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