Recipes Prune Ketchup Be the first to rate & review! 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. By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Food & Wine's Editorial Guidelines Updated on November 10, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 30 mins Yield: makes about 1 1/3 cups Ingredients 1 cup pitted prunes 1 cup water ¼ cup unsulfured molasses ¼ cup sherry vinegar 2 tablespoons sugar 1 star anise pod Salt and freshly ground pepper Directions 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. 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. Rate it Print