For our latest Chef’s Secrets recipe, we’re sharing how you can recreate our signature Beetroot Ketchup in your own kitchen.
Our Beetroot Ketchup is a fantastic way of using up excess beetroot, and will keep well – if you can keep it away from your chips!
For this recipe, you will need…
5 Golden Delicious Apples (peeled and cored)
20g Peeled Garlic
500g White Onion
5g Maldon Sea Salt
5g Coriander Seeds
5g Juniper Berries
1g Cracked Black Pepper
2g Whole Black Peppercorns
350g Caster Sugar
100g Tomato Purée
500g Plum Tomatoes
1kg Red Beetroot (peeled)
500ml Malt Vinegar
Preheat the oven to 170°C / 375°F / Gas Mark 3. Place the whole black peppercorns, coriander seeds, cloves, and juniper berries on a tray, and place in the oven for 3 – 4 minutes.
Blanch the tomatoes in boiling water for a few seconds. Peel the tomatoes, discard the skin, then roughly chop until they resemble a pulp. Prepare and dice the onions and apples. Roughly chop the garlic.
Place the tomato pulp, diced onions, diced apples, garlic, vinegar and seasoning into a thick bottomed pan. Bring the pan to a boil, then simmer for roughly two hours.
Remove the pan from the heat, leave to cool slightly, then place into a blender and blitz until smooth. Season to taste, allow to cool to below 5°C, then store in the refrigerator, ready to serve.