Here’s a twist on ketchup that uses an ingredient many may not have considered using instead of tomatoes and is grown in B.C.
This recipe from Naramata Inn chef Ned Bell uses sweet cherries, honey, and red wine vinegar, and can be used as a condiment for any burger to add a savoury-sweet flavour into the mix.
Naramata cherry ketchup
2 lbs fresh cherries, pitted
1 cup honey
1 cup red wine vinegar
2 tablespoons salt
2 tablespoons cracked black pepper
Combine pitted cherries, honey, red wine vinegar, salt, and cracked black pepper in a small pot over low/medium heat until the ketchup becomes a jam-like texture.
Remove from heat and taste.
Adjust the ketchup by adding more salt and pepper if needed.
Spread generously on beef, salmon or halibut burger.