Cherry Ketchup Canning Recipe and Creative Ways to Use It

https://www.youtube.com/watch?v=5g7RWEiVvkc

Cherry ketchup offers a unique twist on the classic condiment, combining the natural sweetness and tartness of cherries with savory spices. Making your own cherry ketchup at home allows you to control the flavors and preserve the freshness of the fruit. Plus, canning it means you can enjoy this vibrant sauce year-round. This post shares a straightforward cherry ketchup canning recipe and inspiring ideas for using it in your kitchen.

Ingredients and Preparation for Cherry Ketchup

To make cherry ketchup, you need fresh or frozen cherries, vinegar, sugar, and a blend of spices that balance sweet, sour, and savory notes. Here’s a simple list of ingredients:

• 5 pounds cherries

• 1 cup apple cider vinegar

• 1/2 cup brown sugar

• 1 cup honey

• 1 tablespoon garlic, minced

• 1 tablespoon ground cinnamon

• 1 teaspoon dry lemon peel

• 1 teaspoon ground ginger

• 1 tablespoon salt

• 1/2 teaspoon ground cloves

• 1/4 teaspoon chipotle pepper powder (optional)

  
  

Step-by-Step Preparation

1. Prepare the cherries: If using fresh cherries, wash and pit them. Frozen cherries should be thawed and drained.

2. Cook the base: In a large pot , combine cherries, vinegar, honey and sugar. Bring to a boil over medium heat. Then, simmer for 30 minutes.

3. Blend until smooth.

   

4. Add the remaining ingredients.

5. Simmer: Reduce heat and simmer uncovered for about 30-45 minutes, stirring occasionally. The mixture should thicken well.

   
   

Canning Cherry Ketchup Safely

Proper canning ensures your cherry ketchup stays fresh and safe to eat for months. Follow these steps for water bath canning:

• Using a jar funnel, fill hot half pint jars with hot cherry ketchup, leaving 1/2 inch of headspace.

• Wipe jar rims clean with a damp cloth and place lids on top. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

• Screw on bands until fingertip tight.

• Process jars in a boiling water bath canner for 15 minutes. (Adjust the processing time if you are above 1000 feet.)

  

• Turn off the heat, remove the water bath's lid and allow to cool for 5 minutes.

  

• Place jars on a heat resistant surface and let cool undisturbed for 24 hours.

• Check seals by pressing the center of lids; they should not flex up and down.

• Store sealed jars in a cool, dark place.

  
  

Creative Ways to Use Cherry Ketchup

Cherry ketchup is versatile and adds a burst of flavor to many dishes. Here are some ideas to try:

1. As a Burger or hot dog Topping

Swap traditional ketchup for cherry ketchup on your burgers or hot dogs. Its fruity tang pairs well with beef, turkey, or veggie patties. Add sharp cheddar and caramelized onions for a gourmet touch.

2. Glaze for Roasted Meats

Use cherry ketchup as a glaze for pork chops, chicken thighs, or meatloaf. Brush it on during the last 10 minutes of roasting to create a sticky, flavorful crust.

3. Dip for Fries and Snacks

Serve cherry ketchup as a dip for sweet potato fries, chicken nuggets, or crispy tofu. The sweet and spicy notes make it a refreshing alternative to regular ketchup.

4. Sandwich Spread

Spread cherry ketchup on sandwiches or wraps with grilled vegetables, cheese, and deli meats. It adds moisture and a complex flavor that elevates simple ingredients.

5. Salad Dressing Base

Mix cherry ketchup with olive oil, balsamic vinegar, and a pinch of salt to create a quick salad dressing. It works especially well with spinach, goat cheese, and toasted nuts.

Tips for Customizing Your Cherry Ketchup

• For a smokier flavor, add a teaspoon of smoked paprika.

• Include fresh herbs like thyme or rosemary during cooking for an herbal note.

• Make it spicier by increasing chipotle pepper or adding a dash of hot sauce.

  
  

Storing and Shelf Life

Properly canned cherry ketchup can last up to three years when stored in a cool, dry, dark place. After that the nutritional value begins to decrease. Once opened, keep it refrigerated and use within 3-4 weeks. If you don’t want to can, store the ketchup in airtight containers in the fridge for up to two weeks or freeze in small portions for longer storage.