Saturday, May 28, 2011

National Hamburger Day

Honey-Shallot Ketchup
add a homemade touch to your grilled burgers or steak


makes 3 cups
  • 1 tablespoon extra-virgin olive oil
  • 2  shallots, minced (about 3/4 cup)
  • 1 clove garlic, minced
  • 1/3 cup apple-cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 3 pounds tomatoes, peeled, seeded, and diced
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon ground allspice

  1. Heat olive oil in a large skillet over low heat. Add the shallots and garlic and cook until soft -- about 10 minutes. Add the vinegar and honey, increase heat to medium, and cook for 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to low and simmer until the mixture has reduced and thickened -- about 40 minutes. Let cool. Store refrigerated in a covered container for up to 1 month.

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