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Tomato and apple ketchup

0
2091
Kitchen Russian
Calorie content 156.7 kcal
Portions 2.5 l.
Cooking time 210 minutes
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 37.9 gr.
* per 100 gr. product
Tomato and apple ketchup
Content

This is the simplest recipe for making ketchup for those housewives who have never cooked sauces for the winter. Tomato and apple ketchup will be more tender and tasty than store ketchup. By adding different spices (cardamom, allspice, red or ground), you will have different versions of this sauce each time. In this recipe, you are encouraged to add cinnamon, cloves and black pepper to the ketchup. For its preparation, take ripe tomatoes and sour apples.

Ingredients

Cooking process

step 1 out of 6
Wash the tomatoes well and cut into 2–4 slices each, removing the stalk. Place the chopped tomatoes in a special saucepan for stewing vegetables.
step 2 out of 6
Wash the apples, also cut into slices and remove the cores with seeds. Transfer them to a saucepan with the tomatoes.
step 3 out of 6
Place the saucepan with tomatoes and apples on a small fire, add the cloves and simmer under a closed lid for 40 minutes to soften the tomatoes and apples.
step 4 out of 6
Then grind the tomato-apple mass on a sieve into another bowl to remove the peel of the tomatoes and apples.
step 5 out of 6
Pour the resulting puree into the same saucepan. Pour the calculated amount of sugar, salt and spices to it and mix well. Place the pot with mashed potatoes on the smallest heat and cook the ketchup for 1.5 hours so that the liquid evaporates and the ketchup gets the desired thick consistency. Stir the ketchup periodically. By the end of cooking, pour apple cider vinegar or 2 tbsp. l. regular table vinegar. Be sure to remove the sample and adjust to your liking.
step 6 out of 6
Pack hot ketchup in small sterile jars and roll up with boiled lids. Cool jars of tomato and apple ketchup upside down and under a warm blanket, and then transfer to storage.

Happy blanks!

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