Beet Ketchup

Beet Ketchup

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

  • 1 ½ pounds roasted red beets
  • 1 1/3 cup brown sugar
  • 5 tbsp white vinegar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp kosher salt, or to taste
  • 1 tsp juniper berries
  • 1 tsp whole cloves
  • 1 tsp whole allspice
  • ½ tsp granulated garlic
  • ½ tsp granulated onion

Combine all ingredients in a sauce pot and simmer for one hour or until beets can be puréed in a food mill or food processor. Remove from heat and allow to cool slightly. Process through a food mill or in a food processor (if using a food processor, strain through a fine mesh sieve afterwords). Allow the mixture to sit in the refrigerator overnight. Process mixture in a blender or food processor in small batches. Force the purée through a fine mesh sieve. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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