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Cherry Catsup


Years ago at a BBQ restaurant I had a cherry catsup.

It was so good on my BBQ chicken.

Sweet, spicy and a little tart, the perfect combo.

Its easy to make and lasts in the fridge for about 10 days.

Cherry Catsup

Makes about 3 cups

 

2 cups fresh pitted cherries

1/2 cup dried cherries or cranberries

1/2 cup white wine vinegar

1/3 cup water

1 tablespoon dark brown sugar

1/3 cup Sriracha sauce

pinch of salt

pinch of ginger

1.Place all the ingredients in a pan and bring to a boil.

2.Let it simmer for about 15-18 minutes, or until the berries are tender.

3.Cool a little and puré using an emulsion blender.

Ready to use.

 

 



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