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.

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

The URI to TrackBack this entry is: https://cookingwithclint.com/2010/09/01/mango%c2%a0ketchup/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: