Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone – the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!
Ingredients: [‘hachiya persimmons’, ‘pumpkin puree’, ‘onion powder’, ‘garlic clove’, ‘salt’, ‘black pepper’, ‘white pepper’, ‘celery seed’, ‘ground allspice’, ‘ground cloves’, ‘raw sugar’, ‘cider vinegar’]
Quantity of Ingredients: [“3 very soft ripe hachiya persimmons, pureed “,”1/2 cup pumpkin puree”,”1/2 tablespoon onion powder”,”1 garlic clove, grated “,”1/2 teaspoon salt”,”1/4 teaspoon black pepper”,”1/4 teaspoon white pepper”,”1/4 teaspoon celery seed”,”1 pinch ground allspice”,”1 pinch ground cloves”,”2 tablespoons raw sugar”,”2 tablespoons cider vinegar”]
Number of Servings: 48
Steps: [‘Combine all the ingredients in a pot and bring to a boil.’, ‘Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.’, ‘Spoon into jars and let cool.’, ‘Refrigerate for up to 2 weeks, or freeze up to 6 months.’]