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.


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  • Servings: makes about 1 1/3 cups

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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

455374 recipes/prune-ketchup 2013-12-06T23:43:25+00:00 Grant Achatz barbecue-cookout|american|sauces-and-condiments|basic-easy|fast|make-ahead december-2006,Grant Achatz,Alinea,prune ketchup,homemade ketchup,condiment recipe recipes,prune-ketchup 455374

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