Matt Preston’s Pineapple Ketchup

Makes: 300ml

Oliver Dog (14) made this sauce for a Matt Preston burger and its a very good sauce.

I reckon with a toasted cheese, it would be amazing.

Definitely give it a go. When I say it’s not going to win awards, it actually probably could.

Ingredients

50gm sultanas
1 onion, roughly chopped
2 garlic cloves
1/3 c tomato paste
3/4 c cider vinegar
1/3 c brown sugar
2 tsp sea salt
Pinch of cayenne pepper
8 canned pineapple rings
2 tsp ground coffee (or a shot of espresso)
2 whole cloves
1 tsp ground allspice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 c honey

Method

  1. Blitz the sultanas, onion, garlic and tomato paste in a food processor until smooth. Scrape into a large heavy-based saucepan and stir in 3/4 c water along with the vinegar, brown sugar, salt and a pinch of cayenne pepper.
  2. Bring the mixture to the boil, then reduce the heat to medium-low and simmer gently for 1 hour, uncovered, stirring regularly.
  3. Purée the pineapple rings in the food processor. Add to the pan along with the coffee, cloves, allspice, cinnamon, nutmeg and honey. Simmer for another 10 minutes, stirring regularly.
  4. When the ketchup is thick, sieve and return to a thick pan. Bring to a simmer, season, adjust cider and honey and reduce until thickened.

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