Mango Ketchup

Yields Roughly 12 fluid ounces

  • 1 medium mango
  • ½ tablespoon white or apple cider vinegar
  • 1 teaspoon chopped, fresh ginger
  • Pinch ground cinnamon
  • Pinch kosher salt
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 2 tablespoon white wine
  • Pinch ground allspice
  • Pinch cayenne
  • Pinch ground cloves

1.  Peel and pit mangoes.  Puree in food processor or blender.

2.  Add all remaining ingredients and pulse until incorporated.

3.  In a saucepan, gently cook mixture over low heat for approximately 30-45 minutes, until reduced and thickened.  Remove from heat and cool completely.

4.  Strain through mesh sieve.  Refrigerate for 24 hours before serving.

Published in: on September 1, 2010 at 5:29 pm  Leave a Comment  
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