“This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.”
READY IN:
45mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and halve the plums and remove the pits.
  2. Peel and slice the shallots.
  3. Roughly grind peppercorns and coriander seeds with mortar and pestle.
  4. Peel and thinly slice garlic cloves.
  5. In a large pot, heat oil and saute the shallots until translucent. Add salt.
  6. Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
  7. Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
  8. Remove bay leave and cinnamon stick.
  9. Add horseradish and purée in a blender or with an immersion blender.
  10. Fill hot into prepared canning jars and store in a cool place for up to 3 months.

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