Crab Apple Ketchup Recipe
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Equipment: Blender, sieve/chinois, large saucepan/stockpot, jars.
Yield: 7-8 medium jars. Goes with: Pork, black pudding, mackerel, cheddar, walnuts, cobnuts, hazelnuts, scallops, cod, parsnip, celeriac, cauliflower. Hops & Tails Dishes: Pork wafers & crab apple ketchup (18/02/2017) 72 hour pork belly, hay, cauliflower, hazelnut & crab apple ketchup (21/04/2017) Notes: Best matured for 1 month before consuming. Keeps for ages unopened, once opened store in a fridge and eat within 1 month. |
Ingredients
3kg crab apples (washed & halved, skin on)
2 large onions (diced)
6 large garlic cloves (minced)
300g caster sugar
4 star anise
2 tbsp peppercorns
1.5l water
350ml cider vinegar
330 ml bottle of sour craft beer (we use Siren 'Calypso')
10g salt
2 large onions (diced)
6 large garlic cloves (minced)
300g caster sugar
4 star anise
2 tbsp peppercorns
1.5l water
350ml cider vinegar
330 ml bottle of sour craft beer (we use Siren 'Calypso')
10g salt
Method
1. Place the sugar and 1 litre of the water in a large saucepan/stockpot. Bring to the boil.
2. Add the peppercorns, star anise and apples to the pan. Return to the boil then cook on medium until the apples are soft and starting to break down (circa 30 mins).
3. Pass the apple mix through a fine sieve/chinois into a bowl - it's easiest to do this in small batches. Reserve the apple pulp.
4. Boil the remaining 500ml of water and mix this through the apple pulp - this helps extract more apple juice from the pulp. Pass the pulp through a fine sieve/chinois.
5. In a large saucepan/stockpot, sweat the onion in a little neutral oil until soft.
6. Add the garlic to the pan and cook out briefly.
7. Turn the heat to high and add the sour beer - reducing the liquid by half.
8. Add the vinegar and 'passed' apple mix to the pan.
9. Cook on a medium/low heat for around 1 hour, stirring regularly and skimming any surface scum.
10. Transfer the ketchup to a bowl and allow to cool slightly.
11. Purée the ketchup mix in a blender until smooth.
12. Pour the ketchup into sterilised jars.
2. Add the peppercorns, star anise and apples to the pan. Return to the boil then cook on medium until the apples are soft and starting to break down (circa 30 mins).
3. Pass the apple mix through a fine sieve/chinois into a bowl - it's easiest to do this in small batches. Reserve the apple pulp.
4. Boil the remaining 500ml of water and mix this through the apple pulp - this helps extract more apple juice from the pulp. Pass the pulp through a fine sieve/chinois.
5. In a large saucepan/stockpot, sweat the onion in a little neutral oil until soft.
6. Add the garlic to the pan and cook out briefly.
7. Turn the heat to high and add the sour beer - reducing the liquid by half.
8. Add the vinegar and 'passed' apple mix to the pan.
9. Cook on a medium/low heat for around 1 hour, stirring regularly and skimming any surface scum.
10. Transfer the ketchup to a bowl and allow to cool slightly.
11. Purée the ketchup mix in a blender until smooth.
12. Pour the ketchup into sterilised jars.
