Door County cherries are ready to pick! This year, think beyond cherry pie (I know that’s hard but try!)
I just got done making a delicious cherry ketchup using the county’s famous Montmorency sour cherries. The sour cherries are combined with a mixture of honey, brown sugar, and apple cider vinegar. Then some spices like cinnamon, ginger and allspice are added. For an extra kick? A generous pinch of cayenne pepper.
Use immediately (or refrigerate for up to a week) or put in sterilized canning jars and can according to directions.
SOUR CHERRY KETCHUP
The cherry ketchup should be prepared ahead as it takes some time to reduce. If you would like the ketchup can be canned according to regular canning directions using a waterbath.
Sour Cherry Ketchup
Makes 2 pints
3 cups pitted sour cherries
1/4 cup cider vinegar
1/4 cup honey
1/4 cup brown sugar
¼ teaspoon dried ginger
1/8 teaspoon ground allspice
1/8 teaspoon cardamom
1/4 teaspoon cinnamon
a pinch of cayenne pepper(to taste)
a pinch of salt
Combine all of the ingredients in a saucepot. Bring to a boil then reduce to a simmer. Simmer, uncovered for 30 minutes or until fruit is tender.
Let cool slightly and blend in a food processor or blender until smooth. If the ketchup seems too liquid, reduce a little further, however the mixture will thicken as it cools. Refrigerate or place in sterilized jars and process using traditional canning techniques.