One of our favorite finds at the Global Food & Style Expo
in Chicago last month was agave nectar ketchup. We have a weakness for the sweet and tart classic sauce, but it's typically loaded with high fructose corn syrup, so we were thrilled to taste more naturally sweetened varieties from Wholemato
. We've since found the traditional version too sweet and candy-like.
We haven't yet found either brand in any local stores, however, and decided to try making our own, just in time for Memorial Day cookouts. This Gourmet recipe served as a good guide and we simply swapped out the brown sugar for a combination of agave nectar and molasses. We also made a few spicier variations (more on that below), all of which were good, but the plain version was the favorite – the molasses and vinegar flavors really came through and proved rather addictive.
While certainly more time consuming than opening a bottle, this homemade version is a special treat and would make a great addition to a Memorial Day barbecue. Although here in Chicago, even this ketchup won't be going anywhere near the hot dogs.
Homemade Agave Nectar Ketchup
(adapted from Gourmet
about 2 cups
1 28-ounce can of whole tomatoes
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup agave nectar
1 tablespoon molasses
1/2 cup cider vinegar
1/2 teaspoon salt
Heat oil in large, heavy pan. Sauté onions until soft, about 8 minutes. Meanwhile, puree tomatoes in a blender.
When onions are soft, add tomato puree and remaining ingredients. Simmer for approximately 1 hour, stirring occasionally. Remove from heat.
Once mixture has cooled slightly, puree in batches. Cool for 2 hours before serving.
Makes approximately 2 cups and will keep for up to 3 weeks if refrigerated in well-sealed container.
• Toast 1 or 2 dried ancho chile peppers. Remove seeds, roughly chop and add to mixture before simmering. Peppers will soften and puree with other ingredients.
• Add 2 teaspoons of hot smoked paprika before simmering.
• Grate a 1-inch piece of ginger and sauté with onions. Add 1-2 teaspoons of Sriracha with remaining ingredients.
Related: The Celluloid Pantry: Barbecue at Twelve Oaks, "Gone With the Wind" Cook Book, and Gone With the Wind (1939)
Make this at Home: Pulled Pork BBQ
Are You a Condimaniac?
(Images: Joanna Miller)