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.
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
- 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.
- Bring the mixture to the boil, then reduce the heat to medium-low and simmer gently for 1 hour, uncovered, stirring regularly.
- 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.
- 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.