Bloody Mary Ketchup

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves30
  • DifficultyEasy
2 medium onions, peeled and roughly chopped
2 stalks celery, chopped
1 bulb garlic, split into cloves, peeled
1 red chilli, deseeded and chopped
1 tablespoon ground coriander
1 teaspoon ground ginger
¼ teaspoon allspice
½ teaspoon cayenne pepper
4 cloves
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
2kg deep red tomatoes, a mix of cherries, plum and vine
50g tomato puree
1 tablepsoon freshly grated horseradish
350ml red wine vinegar
200g golden granulated sugar
3 tablespoons Worcestershire sauce
1 tablespoon hot chilli sauce like Tabasco or Sriracha
Juice 1 lemon
1 teaspoon celery salt

Heat the oil in a large heavy bottom pan and gently fry the onions and garlic for 10 minutes, or until softened and tingeing caramel coloured.

Add the celery, chilli, horseradish, coriander, ginger, allspice, cayenne, cloves, tomatoes and puree. Bring to boil, then reduce the heat and simmer for thirty minutes or until it has reduced the amount of liquid in the pan by half.

Stir in the vinegar, salt, sugar, pepper, Worcestershire sauce, hot sauce, lemon juice and celery salt. Stir continually and boil for 10 more minutes.

Transfer the mixture to a liquidizer and blend until smooth. Pass the mixture through a very fine sieve into a clean pan and bring to the boil. Boil for about 5-10 minutes or until the sauce is thickened bearing in mind it will thicken slightly as it cools. Set aside to cool slightly. Transfer through a sterilized funnel into sterilized bottles.

Yield 4-5 bottles.

Recipe courtesy of Gizzi Erskine.

Making Bloody Mary Ketchup

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