Category: Marilou Suszko's Recipes

spicy pumpkin catsup

1 cup pumpkin puree
1 small onion, minced
1 clove garlic, minced
½ cup water
¼ cup apple cider vinegar
2 tablespoons honey
½ teaspoon ginger
½ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon ground mustard
¼ teaspoon ground cloves
¼ teaspoon black pepper

Combine all of the ingredients in a medium saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 20 minutes, uncovered, until thick and the consistency of traditional catsup. (If you find the mixture gets too thick before the cooking time is over, add additional water in small increments.)

Let cool slightly then process to a puree in a blender or food processor.

Use hot as a sauce or refrigerate for a couple of hours and serve chilled as a catsup. The catsup will keep for one week stored in a covered container.

Makes 1 1/4 cups.

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