Grape ketchup
Everyone is familiar with tomato ketchup, but not everyone is aware that ketchup actually has its roots in China and Malaysia, where it was made from fish juices and mushrooms. This served as a perfect inspiration for preparing ketchup using other ingredients. This variation is wonderfully refreshing with light, herbal tones. Creation by Tjitze van der Dam, QO hotel, Amsterdam, the Netherlands. Recipe makes 650 grams.
🍽️ Makes 650
Ingredients
| 1 kg | blue grapes, stems removed |
| 350 g | light brown caster sugar |
| 200 ml | vinegar |
| 6 g | cinnamon |
| 3 g | ground ginger |
| 2 g | pepper |
| 1 g | nutmeg |
| 1 g | ground cloves |
| as needed | salt |
Instructions
Preparation method:
- Bring the grapes (stems removed) to the boil with a little water and cook until done.
- Pass the grapes through a sieve into a saucepan and add the remaining ingredients.
- Reduce gently to about half.
Serving suggestions:
- As a component in a composition with goose or duck liver.
- As a component in a composition with goat's or sheep's cheese.
- As a component in a composition with white chocolate and Greek yoghurt.