Get Beyond Tomato Ketchup . . .

… Make some Apple Ketchup.

Apple Ketchup? Really?

Yes. Apple Ketchup. Hand-crafted from the finest organic apples from our own orchard.

apples ready for harvest
Apples ready for harvest

One does not have to be limited to tomato ketchup (TK). Although Major loves TK. TK, apple ketchup and other ketchup flavors do not seem to have much appeal to Gloria. She thinks ketchup is a guy thing. Besides, ketchup doesn’t have any chocolate in it. My first attempt at chocolate ketchup did not interest her much. The only ketchup that seems to interest her is jalapeno ketchup.

I enjoy having a guest ask for ketchup–meaning TK–and me asking “What kind?”

“What do you mean ‘What kind’?”

“I have several flavors in the fridge. Apple, jalapeno (green or red), chocolate, beet, mushroom, and banana. Oh, yes, TK also.”

“Just bring the red stuff.”

So I bring out TK, red jalapeno, and beet.

Yeah, I know. I’ve been told it before. My sense of humor is a bit warped. I don’t care.

What does apple ketchup taste like? It is slightly spicy, sweet and sour. Not at all like a spicy apple sauce; probably not like anything you have tasted before.

Broaden your food horizons and make up a batch of this.

Apple Ketchup
Author: Major Stewart
Prep time:
Cook time:
Total time:
Serves: 1 1/2 cups
  • 1 cup apple sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup xylitol
  • 1 medium onions
  • 2 cloves garlic
  • 2 teaspoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon mustard seeds
  • 1 pinch cayenne
  • 3 juniper berries (optional)
  1. Chop the onions and saute in a 2 quart sauce pan the olive oil on low heat until they are translucent.
  2. Mix all of the ingredients in the pan and simmer covered for 1 hour.
  3. Blend everything together until smooth.
  4. Pour into a clean jar and store in the refrigerator.

We prefer to make applesauce from fresh apples. Peel core and chop 3 medium apples. Cook over low to medium heat using just enough water to keep them from sticking. Stir frequently for 20-25 minutes or until the apples are soft and can be mashed.This recipe makes about 1 1/2 cups. Refrigerate for up to four weeks,We package in 1 cup amounts and freeze until ready for use. It may need mixing when it thaws to recover its texture. Keeps 3 to 6 months.It can also be processed in a boiling water bath for 15 minutes using 1/2 pint jars.

Apple Ketchup in a canning jar
Apple Ketchup

or most people, this will be a new taste. Here are some serving ideas:

  • This is incredible on Red Flannel Hash. We will write a post soon with our version of the Red Flannel Hash, I gotta say that ours beats anything else we have found. Be warned: beets are involved. Beets are a love them or hate them food.
  • Make a batch of our Sage Seitan patties, carmelize some onions along with bell pepper, and make some fresh biscuits. Split open a warm biscuit and place a sage patty on one half. Spread with a liberal amount of the onions and peppers. Top with apple ketchup. Cover with the other half of biscuit. You have a sausage biscuit that can’t be beat.
  • Makes a great alternative to TK on our bean burgers. But that is another subject to a future post
  • Tastes great 0n our vegan omelets–especially if one adds a bit of jalapeno ketchup as well.

Note to British readers about Idea 2 above: An American cookie is a British biscuit. An American biscuit is a British…? Help me out here. I don’t think there is a British equivalent to an American biscuit. The closest is probably a scone. Or might it be a crumpet? I suspect the first three commentators here will have at least four different opinions on this topic. Better yet, just make some baking powder biscuits and give it a go.

Please make some Apple Ketchup and let us know what foods you find works well with i

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