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    Home » Recipes » Pantry Recipes

    Cabernet Sauvignon Ketchup

    Published: Mar 23, 2017 · Modified: Jun 26, 2023 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Burger, red wine, fries, and ketchup with recipe text

    Sweet and tangy with hints of dark fruit flavors of blackcurrant (cassis), black cherry, and blackberry and notes of green bell pepper, spice, tobacco, wood, and vanilla, this Cabernet Ketchup is full of rich flavor.

    Cheeseburger in a basket with fries and homemade ketchup with red wine

    How to Make Homemade Ketchup

    Ingredients You'll Need to Make Tom Gore's Cabernet Ketchup Recipe

    Red onion, garlic, ginger, olive oil, tomatoes, brown sugar, red wine vinegar, Tom Gore Cabernet Sauvignon, coriander seed, fennel seed, celery seed, cayenne pepper, celery salt, sea salt and pepper.

    Make the Base for Homemade Ketchup

    In a large heavy-bottomed saucepan, on low heat, sweat onion, garlic, and ginger with the olive oil until the onion is soft and translucent. Turn the heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.

    Blend, Flavour, and Reduce

    While the base is reducing, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove. Place the reduced tomato mixture in a blender and blend until completely smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.

    Cool and Store

    Once the ketchup has reached your desired consistency, transfer it to a mason jar to cool to room temperature, then cover and store it in the fridge for up to two weeks.

     

    Recipe Card

    Cabernet Ketchup

    5 from 1 vote
    Philip Lago and Mystique Mattai
    Take your ketchup game to the next level with this cabernet ketchup made with Cabernet Sauvignon.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 10 minutes mins

    Ingredients
      

    • 1 medium red onion chopped
    • 2 cloves garlic chopped
    • 1 tablespoon ginger grated
    • 2 tablespoon olive oil
    • 4 lbs tomatoes peeled, seeded, and chopped
    • 2 cups water
    • ¼ cup light brown sugar
    • ¼ cup red wine vinegar
    • ½ cup Cabernet Sauvignon
    • 1 tablespoon coriander seed toasted
    • 1 tablespoon fennel seed toasted
    • 1 tablespoon celery seed toasted
    • 1 whole clove
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon celery salt
    • 2 teaspoon freshly ground black pepper
    • ½ teaspoon salt or to taste

    Instructions
     

    • In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.
    • Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.
    • Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
    • Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
    • Remove from heat and remove and discard the bouquet garni. Allow to cool.

    Recipe Notes

    - Toast the seeds by placing them in a dry skillet preheated to medium. Allow to become fragrant and begin to change colour, approximately 2-3 minutes.
    - A bouquet garni can be made using a small piece of cheese cloth with ingredients placed in the centre and tied up or by using a tea strainer.
    - This recipe was recreated and sponsored by Tom Gore Vineyards. Their Cabernet Sauvignon can be found at LCBO stores across Ontario. Please enjoy responsibly!

    Nutrition

    Calories: 128kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1038mg | Potassium: 617mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1920IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 1mg

    Additional Information

    Course: Condiments, Food + Drink
    Cuisine: north american
    Servings: 8 servings
    Calories: 128
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Kyle L. says

      November 21, 2017 at 1:05 pm

      I will never by ketchup again after making this.5 stars

      Reply
      • Chef Sous Chef says

        November 22, 2017 at 8:56 am

        Lol... us too!

        Reply
    5 from 1 vote

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