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

2002 Best New Chef Grant Achatz
Grant Achatz
December 2006

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Recipe Summary

active:
10 mins
total:
30 mins
Yield:
makes about 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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