Prune Ketchup

• Recipe by Grant Achatz

This sweet-tart condiment reveals Achatz’s love of dark fruits and fennel-like flavors such as star anise. It ’s a great complement to highly seasoned meats, like meat loaf and sausages, and simply cooked duck and pork.

Ingredients

1. 1 cup pitted prunes
2. 1 cup water
3. 1/4 cup unsulfured molasses
4. 1/4 cup sherry vinegar
5. 2 tablespoons sugar
6. 1 star anise pod
7. Salt and freshly ground pepper

Directions

1. In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod.
2. Puree the ketchup in a food processor. Transfer to a bowl and season with salt and pepper.

Make Ahead

The prune ketchup can be refrigerated for up to 1 week.