Tomato-Apple-Ketchup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Fill bay leaves, thyme, cloves, coriander seeds and peppercorns into a spice or tea egg and seal. Wash the beef tomatoes and cut into pieces. Peel and chop the vegetable onion.

2. 2

   Wash, core and chop the apples. Boil everything up with sugar, cider vinegar, nutmeg and salt and boil it down for about 1 hour. Stir several times. Remove spices. Puree tomato and apple mixture and pass through a coarse sieve.

3. 3

   Season ketchup to taste again, bring to the boil and simmer for about 5 minutes. Pour into prepared glasses or bottles and close. Store in a cool and dark place. Shelf life max. 6 months. Tastes good with neck frying.