Fancy a delicious homemade ketchup recipe?
Archie shares his version with cider vinegar that will make you forget about supermarket vinegar forever. A simple, tasty, and full-bodied recipe for foodies of all ages.
This ketchup is more than just a condiment. It's a real assembly process, where every step counts. We'll guide you step by step.
Ingredients
Base
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12 tomatoes
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100 g granulated sugar
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50 ml of water
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1/2 vanilla pod
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300 ml Archie Apple Cider Vinegar
Spices
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10 black peppercorns (crushed)
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10 mustard seeds
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10 cumin seeds
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1 star anise
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2 green cardamom seeds
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1/2 cinnamon stick
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1 dried chili pepper
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2 juniper berries (crushed)
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10 coriander seeds
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10 fennel seeds
Step 1 – Preparing the caramel
In a saucepan, pour the sugar, water and vanilla.
Cook over medium heat for 5 to 6 minutes, until a light caramel color is obtained.
Deglaze gently with Archie's cider vinegar, then reduce by half .
Step 2 – Prepare the tomatoes
Peel the tomatoes
Make a cross-shaped incision at the base of each tomato.
Immerse them in hot water for 30 to 60 seconds, then in ice water for 1 to 2 minutes.
Peel them by hand.
Deseed and cut
Cut the tomatoes in half or quarters.
Remove the seeds, then roughly chop the flesh.
Step 3 – Prepare the spices
Gather all the spices in a very fine cloth (muslin or clean tea towel).
Form a small bundle and tighten it well.
Step 4 – Final cooking
Add the tomatoes and the spice mousseline to the reduced caramel.
Simmer over medium-low heat for 25 to 30 minutes.
Once the preparation has reduced to a compote, remove the bundle, pressing to extract the juices.
Whisk the mixture until smooth and even.
Pour the hot ketchup into a sterilized jar.
Allow to cool, then store at room temperature, away from light.
This ketchup can be kept for up to 2 years.
To remember
A recipe as generous in taste as it is in benefits, driven by the unique character of Archie cider vinegar.
Spread, dip, cook: you'll never look at ketchup the same way again.
