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.

Active Time:
10 mins
Total Time:
30 mins
makes about 1 1/3 cups


  • 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


  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.

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