Directions:
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and purée in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.45 Kcal (194 kJ) | ||
| Calories from fat | 5.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Sodium | 209.65mg | 9% | |
| Potassium | 112.63mg | 2% | |
| Total Carbs | 9.4g | 3% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 90.09 Kcal (377 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 1% | |
|---|---|---|---|
| Sodium | 406.58mg | 9% | |
| Potassium | 218.43mg | 2% | |
| Total Carbs | 18.23g | 3% | |
| Sugars | 13.76g | 28% | |
| Dietary Fiber | 1.77g | 4% | |
| Protein | 1.61g | 2% | |
| Vitamin C | 8.5mg | 7% | |
| Iron | 0.4mg | 1% | |
| Calcium | 23.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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