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.
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
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.
Kyle L. says
I will never by ketchup again after making this.
Chef Sous Chef says
Lol... us too!