Apricot Ketchup

Apricot Ketchup


  • 1 tbs. of olive oil
  • 1 whole tomato, skin peeled, de-stemmed, deseeded and cut into cubes
  • 2 fresh apricots, deseeded and cut into cubes
  • ½ cup of shopped white onions
  • 1 clove of garlic sliced thinly
  • 1 tsps. of ginger, minced finely
  • Kosher and freshly ground black pepper to taste
  • 1 tsps. of curry to taste
  • ½ cup of apple cider
  • ½ cup of water
  • ¼ cup of sugar
  • ½ cup of chopped white onions


In a medium saucepan, heat the olive oil. Add the onion, ginger and garlic and cook over low heat, stirring occasionally, until softened, add a splash of water occasionally, and cook for about 20 minutes. Stir in the apricots, tomato, cider vinegar, water, sugar, and curry powder. Simmer over moderately low heat until the apricots are soft, the liquid is reduced by half. Scrape the contents of the saucepan into a blender and puree until smooth. Season the ketchup and transfer to a bowl. Allow it to come to room temperature.

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