This is a ketchup like no other. Sweet pears and rich prunes simmer with warming allspice, ginger and a bold hit of red wine vinegar. The result is a deeply flavoured, glossy condiment that’s equally at home on a festive cheeseboard or tucked into a leftover turkey sandwich, adding a sweet, spicy, tangy kick.
By Ben LippettFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This is a concentrated condiment. The score reflects the natural and added sugars from the fruit and sugar, balanced by the fibre from the prunes and pears and the absence of fat.
Per tablespoon: approximately 40 kcal, 0.5g fat, 9g carbohydrates, 8g sugars, 1g fibre, 0g protein.
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 pears, cored and chopped
- 1 garlic clove, chopped
- 30g fresh root ginger, peeled and chopped
- 1 tsp allspice
- 1 tsp white pepper
- 250g dried prunes, pitted and roughly chopped
- 100g light brown sugar, plus extra if needed
- 250ml red wine vinegar, plus extra if needed
- salt
Customise
- Use apples or plums instead of pears.
- Swap red wine vinegar for apple cider vinegar or white wine vinegar.
- Replace allspice with a mix of cinnamon and a pinch of cloves.
- Add a finely chopped red chilli with the garlic for a spicy kick.
- For a deeper flavour, use dark brown sugar or muscovado sugar.
Method
- Cook the onion base. Heat the olive oil in a medium saucepan over a medium heat. Add the chopped onion and a generous pinch of salt. Fry gently for about 10 minutes, stirring now and then, until the onion is completely soft and translucent but not coloured.
- Add the fruit and aromatics. Stir in the chopped pears, garlic and fresh ginger. Continue to cook for another 10 minutes. The pears will soften and begin to break down, and the kitchen will smell incredible.
- Toast the spices. Add the allspice, white pepper, chopped prunes and light brown sugar to the pan. Stir well to coat everything in the spices and sugar, and cook for 4 to 5 minutes. This toasting releases the oils in the spices, deepening their flavour.
- Simmer with vinegar. Pour in the red wine vinegar and add a small splash of water. Bring the mixture to a lively simmer. Let it bubble away for 15 to 20 minutes, stirring occasionally, until the liquid has reduced by at least half and the fruit is very soft.
- Blend until smooth. Carefully tip the cooked mixture into the bowl of a food processor or blender. Blend on a high speed until you have a completely smooth, thick puree.
- Adjust the seasoning. Allow the ketchup to cool slightly for easier tasting. Now is the time to perfect the balance. Taste and adjust the seasoning, adding more salt, a pinch of sugar for sweetness, or a dash more vinegar for tang as you prefer.
- Strain and bottle (optional). For an exceptionally silky texture, press the ketchup through a fine mesh sieve into a bowl using the back of a spoon. While still warm, pour the ketchup into a clean, sterilised jar or bottle. Seal tightly.
- Cool and store. Let the jar cool completely at room temperature before storing it in the refrigerator. The flavours will continue to meld and develop over the next few days.
What can you serve with this
- A festive cheeseboard. This ketchup is a star with strong cheeses like stilton, cheddar, or a creamy brie. The sweet spice cuts through the richness.
- Leftover roast turkey sandwiches. Spread it on bread or add a dollop next to the turkey and stuffing for a sandwich transformation.
- Sausages and pork chops. Serve as a gourmet alternative to apple sauce alongside pork dishes or grilled sausages.
- Cold meats and pies. A spoonful beside a pork pie, slices of ham or pâté adds a wonderful sweet and sour contrast.
FAQs for Spiced Prune and Pear Ketchup
- What is fruit ketchup? Fruit ketchup is a smooth, cooked condiment made from pureed fruit, vinegar, sugar and spices. It’s thicker than a chutney and smoother than a relish, perfect for spreading or dolloping.
- How long does homemade ketchup last? Stored in a sterilised jar in the refrigerator, this ketchup will keep well for up to 4 weeks.
- Can I use fresh prunes instead of dried? Dried prunes are recommended for their concentrated sweetness and flavour. If using fresh plums, you may need to increase the sugar slightly and cook a little longer to reduce.
- Why did my ketchup split? If the ketchup looks separated, it may have been blended while too hot or the oil didn’t fully emulsify. Simply re-blend it once cooled. A quick blitz usually brings it back together.
- Can I make this ketchup less sweet? Yes, reduce the brown sugar to 75g and taste after blending. You can always add more, but you can’t take it out.
- What can I use instead of allspice? Mix ½ teaspoon ground cinnamon with ¼ teaspoon ground nutmeg and a pinch of ground cloves for a similar warming spice profile.
- Is this ketchup suitable for canning? Due to the lower vinegar-to-solid ratio compared to traditional pickles, this recipe is designed for fridge storage and is not recommended for long-term shelf-stable canning.
Nutri-score Health Check
This condiment scores a D on the Nutri-Score scale. It is used in small amounts to add flavour.
Positive Factors: The prunes and pears provide good dietary fibre and natural fruit sugars. The recipe contains no artificial additives and is vegan-friendly.
Negative Factors: The score is lowered by the high sugar content from both the dried fruit and added light brown sugar, which is necessary for the correct preservation and flavour balance with the vinegar.
Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. A little adds a lot of flavour.
