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Fruit Ketchup Recipe
Fruit Ketchup
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Total time: 1hr to 2hr

Cooking time: 1 hour

Difficulty: Easy
Chef's Note

*The amount of sugar will depend on the ripeness of the fruit, your taste, and how you will use the ketchup. In Quebec, fruit ketchup is usually served with tourtière (meat pie), pâté, pork chops, etc.

**Pickling spice is sold already prepared under this name. Although the proportions and choice of spices depend on the source, the North American recipe usually includes black pepper, white mustard seed, chili, allspice, dill seed, mace, cinnamon, bay leaf, cloves and ginger. Other recipes may consist of coriander and mustard seeds, cinnamon, bay leaf, allspice, ginger, cloves and various peppers.

- 425 ml (1 3/4 cups) white vinegar
- 250-400 ml (1-1 1/2 cups) granulated sugar*
- 450 g (1 lb.) fresh tomatoes
- 65 g (2 oz.) pickling spice**
- 2 green apples
- 2 pears
- 2 peaches or apricots
- 2 stalks of celery
- 1 Spanish onion
- 125 ml (1/2 cup) tomato paste
- 250 ml (1 cup) cauliflower florets
  1. Blanch the tomatoes in boiling water for a few moments; peel. Peel the apples, pears and peaches.
  2. Dice the tomatoes, onion, celery and fruits. Place everything into a large pot.
  3. Add the sugar, vinegar, pickling spice and tomato paste. Cook for about 1 hour, half-covered, over medium heat.
  4. Fifteen minutes before the end of the cooking time, add the cauliflower florets.
  5. Pack into sterilized jars. Serve cold.
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