Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : makes about 1 1/3 cups

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.    More Condiment Recipes  

How to Make It

Step 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.

Step 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.

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