Tart and Tasty Cherry Ketchup

Try this festive cherry ketchup to accompany your Christmas treats.

Cooking Time: 45 minutes


  • 1.5 lb cherries
  • ½ cup Cherry Good Original
  • 2 tbsp whole mace blades (or 2 tsp ground mace)
  • 1.5 tsp black peppercorns
  • 1 tsp dry yellow mustard
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg, freshly grated
  • 1 tsp salt
  • 3 tsp sugar
  • ¼ cup cider vinegar


  1. Combine the cherries and Cherry Good Original in a saucepan.
  2. Bring to a simmer over a medium-low heat and cook until the cherries soften, usually 8 to 10 minutes.
  3. Let the mixture cool slightly, before passing through a sieve to remove the skins and stones.
  4. Place back in the pan and add the spices, sugar and salt.
  5. Simmer over a low heat until reduced by half, which should take approximately 15 minutes. Make sure you regularly stir the mixture.
  6. Add the vinegar and keep cooking until the mixture is thick enough to coat the back of a spoon.
  7. Remove a bit of the ketchup, and let it cool. Taste and adjust the salt, spices and vinegar until the flavour is sweet, spicy and tart.

Top Tip: The ketchup will keep refrigerated in an airtight container for up to two weeks.

Cherry Ketchup