Recette de ketchup au vinaigre de cidre Archie

Archie's Apple Cider Vinegar Ketchup Recipe

Want a delicious homemade ketchup recipe? Archie shares his cider vinegar ketchup recipe that will make you forget the taste of the supermarket one forever. An easy and quick ketchup recipe to make for young and old gourmands.

Our cider vinegar ketchup recipe will make you forget the taste of the supermarket one forever. The beauty of the recipe is in the taste and the path taken to get there: here we go! (We broke everything down into stages to make the road more pleasant).

Ingredients : 

  • 12 tomatoes 
  • 100g granulated sugar 
  • 50 ml of water 
  • 1/2 vanilla pod 
  • 300 ml of archie

Spices : 

  • 10 crushed black peppercorns 
  • 10 mustard seeds 
  • 10 cumin seeds 
  • 1 star anise 
  • 2 green cardamom seeds 
  • 1/2 stick of cinnamon 
  • 1 dry chili pepper 
  • 2 crushed juniper berries 
  • 10 coriander seeds 
  • 10 fennel seeds 

Instructions : 

Step 1 - Preparing the caramel

In a saucepan, pour the sugar then add the water and vanilla. 

Cook over medium heat for 5 to 6 minutes or until you obtain a blond caramel. 

Carefully deglaze the caramel using your Archie, and let it reduce by half. 

Step 2 - We take care of the tomatoes

Peel the tomatoes (i.e. remove the skin): at the base of each tomato, make a cross cut then immerse them in hot water for 30 to 60 seconds, then immerse them in ice water for 1-2 minutes then remove the peel with your hands.

Seed the tomatoes: cut each tomato in half or quarters and remove the seeds by hand or using a knife. 

Roughly chop the tomatoes

Step 3 - Place for spices

Put all the spices in a very thin cloth, close it in a bundle and tighten very tightly.

Step 4 - The final

Add the tomatoes and the spice mousseline to the caramel.

Let simmer over medium-low heat for 25 to 30 minutes. 

Once the mixture has been reduced to a compote, remove the muslin, taking care to extract the juice contained in the cloth. 

Using a whisk, puree most of the mixture. 

Pour into a pasteurized jar and let cool. 

Store in a cool place, away from light, for up to two years.

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