Prune Ketchup

This sweet-tart condiment reveals Grant 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.


Slideshow:  More Condiment Recipes


  • Active:
  • Total Time:
  • Servings: makes about 1 1/3 cups
KEY: Barbecue/Cookout, American, Sauces & Condiments, Basic/Easy, Fast, Make Ahead

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  • 1 cup pitted prunes
  • 1 cup water
  • 1/4 cup unsulfured molasses
  • 1/4 cup sherry vinegar
  • 2 tablespoons sugar
  • 1 star anise pod
  • Salt and freshly ground pepper

How to make this recipe

  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 ketchup can be refrigerated for up to 1 week.

Contributed By Published December 2006

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