Ketchup & Mustard

Today’s project, which was part 2 of my dad’s Father’s Day gift set of summer condiments went off without a hitch! After researching several methods and experimenting with flavors, I think I found the flavors my dad will like, but that also introduce him to some new ingredients. Scour your spice rack or market shelves for exotic ingredients – especially if you have access to a market like my beloved Henry’s/Sprouts that sells spices in bulk that allows you to buy just what you need.

Make your hot dogs sing this summer, and share with me what you did to make them all your own!

This ketchup is very easy to prepare, and it simmers away on the stove until you revisit it after about an hour. Then it gets blended up into a rich, ruby sauce that some recipes suggest you run through a fine-meshed sieve to capture the chunks. But I couldn’t bear leaving those deliciously softened sweet bits of onion and garlic behind. Besides, if you want perfectly aesthetic ketchup, open a bottle of Heinz. 

Sriracha Ketchup
Makes about 3 cups

1/2 small onion, chopped fine
1 clove garlic, minced
1-3/4 cups canned tomato sauce
1/4 cup brown sugar
2 tablespoon vinegar (I prefer apple cider vinegar)
1 tablespoon tomato paste
1 teaspoon kosher salt
1/4 teaspoon mustard powder
6 whole cloves (or 1/8 teaspoon ground cloves)
4 whole allspice berries (1/8 teaspoon ground allspice)
2 teaspoons Sriracha (or hot sauce of your choice, or omit all together, but don’t be scared!)
Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for about an hour. Taste, and adjust salt, sugar and/or hot sauce to your liking. Remove from heat and fish out cloves and allspice berries (if using whole.) Transfer mixture to a food processor or blender and process until smooth. At this point, you can push the mixture through a fine mesh sieve for extra smooth ketchup. Return mixture to the pan and boil uncovered until thickened and reduced slightly, about 15 minutes.
Transfer ketchup to the prettiest jar you can find! It will keep in the fridge for about two weeks. Or you can processes this safely in a boiling water canner (visit www.easytocan.com if you’re new to canning) and it will keep unopened on the shelf for up to 1 year.

*          *          *

I was so excited to experiment with this idea because it embodies two of my dad’s favorite things: spicy mustard and beer! I used an equal combination of whole brown and yellow mustard seeds for stone-ground texture, and horseradish-y spice. Keep in mind, the brown seeds is where the heat is, so adjust if you need to, or use all yellow seeds for a milder flavor. Tumeric adds the rich, golden color, and give it that “what is that?” flavor. And any beer will do, but the better tasting the beer, the better tasting the mustard will be. Save the Bud Light for beer pong.

Spicy Beer Ketchup
Makes about 3 cups

3/4 cups beer (I had Blue Moon Pale Ale in the fridge)
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup water
1/4 cup vinegar (I had apple cider vinegar on hand)
1/4 cup brown sugar
2 tablespoons mustard powder
1-1/2 teaspoons garlic powder

Combine mustard seeds and beer in a small saucepan and bring to a boil. Turn off heat, cover, and let sit for two hours. The beer will be mostly absorbed and the seeds will have softened slightly. Transfer the seed mixture to a food processor or blender. Add remaining ingredients and blend to desired texture. Return mixture to the pan and boil uncovered until thickened and reduced slightly, about 15 minutes.

Transfer mustard to your favorite dish with a lid. It will keep in the fridge for about two weeks. Or you can processes this safely in a boiling water canner (visit www.easytocan.com if you’re new to canning) and it will keep unopened on the shelf for up to 1 year.

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One thought on “Ketchup & Mustard

  1. Pingback: Patchwork + Pear Butter | single bee preserves

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