Hot n’ Spicy Cherry Ketchup

Ingredients

• 1 small red chilli
• 1 tsp whole mustard seeds
• 4 green peppercorns
• 6 whole allspice berries
• 1 whole nutmeg, cracked
• 2 lb cherries, stoned
• 1 cup red wine vinegar
• 2 tbsp Cherry Good Original
• 1 cup soft brown sugar
• ¼ tsp ground mace
• ¼ tsp salt

Method

1. Place the chilli, mustard seeds, peppercorns, allspice berries and nutmeg in the centre of a double-layer square of muslin*. Bring corners up and tie into a bag. Set aside.
   
   *If you do not have any muslin simply put the spices in the pan and follow the rest of the recipe. When cooked you’ll need to pass the sauce through a sieve to remove the spice busks instead of blitzing in a processor. 
   
   
2. Place cherries, wine vinegar, Cherry Good Original, brown sugar, mace and salt in a pan. Add the spice bag.
3. Bring to the boil over a high heat, before reducing and simmering for 10 to 15 minutes until cherries have softened.
4. Place the mix into a food processor and blitz.
5. Place the smooth mix back into the pan and simmer. Cook for one hour until thickened.

Top Tip: Transfer your cherry ketchup to a sterilised jam jar – you can keep this unopened for up to three months.