Beet & Carrot Ketchup
Root vegetables, like carrots and beets are great at soaking up lots of flavors and making a great base for a condiment. I found a recipe and then riffed on it, which you should feel free to do also!
2 tablespoons of olive oil
3 yellow beets (thinly sliced on a mandolin)
1 large carrot (also thinly sliced)
½ yellow onion (not to big and diced)
2 cloves of Garlic (minced)
¼ cup of dried cranberries
¼ cup of white wine
¾ cup of water
3 tbsp. apple cider vinegar
1 ½ tsp. Worcestershire sauce
½ tsp soy sauce
½ tsp ponzu
½ tsp ground ginger
½ tsp Fennel & Orange blend (from Spicy Camel Trading Company)
(Additional water as needed)
Start the Prep
Heat the olive oil
Add the onions, garlic, beets, carrots and dried cranberries.
Heat to soften (5 Min)
Add wine and water, reduce heat and simmer (15 min)
Remove from heat and drop in a blender or in a bowl with the apple cider vinegar, Worcestershire sauce, soy, ponzu, ground ginger and fennel and orange blend.
Mix in the blender or in the bowl with an immersion blender adding water as needed to keep the right consistency.
Season with salt & pepper
Serve on burgers, brats or roasted vegetables.
Find out what wine to pair with this on CrushedGrapechronicles.com