Autumn Olive Ketchup 1st Attempt

I've been wanting to do this for a while now, and I agonized over which recipe to use in lieu of cranberries for the use of autumn olives for the ketchup.

I think I may have nailed it.

Autumn Olive Ketchup:

• 2 1/2 C Autumn Olive juice and pulp (after cleaning and food milling it to separate the seeds)
• 1 tsp onion powder (or more depending on the taste and balance of the fruit)
• less than 1/3 C distilled white vinegar (use less if it tastes super vinegary)
• 1 C brown sugar (not packed)
• 1 tsp ground cinnamon
• 1 tsp dried red pepper flakes
• 1 tsp ground ginger
• 1/2 tsp salt (or to taste)
• black pepper (to taste)

Add all ingredients into a non-reactive saucepan or pot. Bring to a boil then lower to a simmer and cook for at least 20 minutues. Adjust seasonings so that it tastes nice and ketchupy. I had to cook a wee bit longer to have the mixture thicken a bit. To test, take a bit on a metal spoon and let it cool. If it moves like ketchup you're done. Store in sterilized glass jar or bottle (I like glass as opposed to plastic, yes, I'm a glass kind of gal).

I hear that ketchup needs a little rest time in the fridge to mature a bit so that the vinegar isn't as potent. Anyways, that's what I gleaned from videos on the subject. Still, it tastes similar to ketchup but way better and deliciously yummy too!