K is for Ketchup

K is for Ketchup

We have made it to the letter which holds a special place in my heart as two of my initials begin with it, the letter K! Breaking out of my comfort zone, I decided to take a leap of faith and make something that I have never attempted before, ketchup. You may be saying to yourself, “um Krystal, judging from the picture above, something went awry in your recipe because it came out orangish-brown.” Worry not readers, this is no ordinary ketchup…it is peach-pineapple ketchup!

Contrary to what you might think, ketchup has not always been that bright red dip made from tomatoes for your french fries. It is believed to have originated in China and was a pickled and fish-based sauce with some fruit, far from what we are familiar with today. For a quick ketchup history lesson for all you food nerds out there like me, I suggest reading this short article by Chef Sang Yoon, the chef/owner of Father’s Office, to follow the journey of ketchup to its popular form that we enjoy today.

Okay caught up on the origin story of ketchup? Great, let’s make our own! Much like the jam we made a few weeks ago, the stove and oven do most of the work here so no need to shy away from trying this recipe. The product of your minimal effort is a sweet tangy ketchup that will go great with poultry or pork. Since I made ketchup, I felt I just HAD to make a burger, another first for me I must admit! Turkey burgers must be cooked all the way through so to prevent the drying out of the meat, I found a great recipe that adds shredded zucchini and therefore much needed moisture. This is a great way to sneak in some extra veggies as you can’t taste the zucchini and the only reason you know it is there is because A) you added it and B) there is some green in your burger, not quite the familiar state of your everyday burger, but tasty nonetheless.

So what are you waiting for? Join the fruit ketchup adventure and leave that red stuff for the drive thru!

For the Ketchup (adapted from http://www.latimes.com/food/la-fo-masterclass-rec1-20110805-story.html)

  • 1 pound of peaches (about 3 peaches, don’t be afraid to use those scales in the grocery store, that is what they are there for!)
  • ¼ pound of pineapple (I used a short-cut here and bought the pre-sliced pineapple to help minimize the portion and cut-down on the prep time)
  • 7 ½ tablespoons white sugar
  • ¼  cup packed light brown sugar
  • ½ cup apple cider vinegar
  • ¾ teaspoon mustard powder
  • 1 ½ teaspoons onion powder
  • ¾ teaspoon ginger powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  1. Preheat oven to 350 F.
  2. Prep your fruit. Cut the peaches in half and remove the pit; this was the trickiest process of the whole recipe and it helps to have ripe peaches. Cut the pineapple into 1-inch pieces; if you bought pre-sliced pineapple you might be able to skip this step!
  3. Line a baking tray with parchment paper and place the peaches cut side down. Bake for twenty minutes.
    1. I suggest using a baking tray with raised edges just in case the juices run during the baking process. Trust me you do not want to clean that mess out of your oven.
  4. After the peaches have baked, repeat the process with the pineapple, once again lining a baking tray with parchment paper and baking for 20 minutes.
  5. Allow the fruit to cool so that it is easy to handle and then peel the peach skin.
  6. Puree the peach and pineapple in a food processor or blender until smooth.
  7. In a medium saucepan, whisk the white sugar, brown sugar and apple cider vinegar over low heat until the sugars have dissolved completely, about 3 to 5 minutes.
  8. Whisk in the mustard powder, onion powder, ginger powder, ground nutmeg and cayenne pepper until combined.
  9. Add the pureed fruit and whisk to combine (at this point in the recipe, you should be a master at whisking!).
  10. Cook the ketchup for 25 minutes uncovered over low heat, whisking occasionally.
  11. Remove from heat and stir in the salt.
  12. Allow the mixture to cool completely before enjoying.
    1. I suggest making this recipe in the morning or a day ahead of when you plan on using it to allow for the appropriate cooling time.

For the Burger (adapted from http://www.skinnytaste.com/turkey-burgers-with-zucchini/)

  • ½ pound ground turkey
  • 2 ½ ounces shredded zucchini (about half of a medium zucchini)
  • 1 garlic clove, grated
  • 1 ½ tablespoons bread crumbs
  • kosher salt and pepper
  • olive oil for coating the pan
  • brioche bun
  • ½ cup arugula
  • tomato slices
  1. Squeeze the moisture out of the zucchini and then place between two layers of paper towels and press to further reduce the liquid.
  2. Combine the zucchini, ground turkey, grated garlic, bread crumbs, salt and pepper in a medium bowl.
  3. Divide the mixture into two equal portions and form into ½-inch thick patties.
    1. You can also divide the mixture into four equal portions for small sliders.
  4. Cook the patties on the stove on a greased skillet or grill pan over medium-high heat for about 16 minutes, flipping the patties every 4 minutes to allow for even cooking. Your burger is cooked when there is no longer any pink as turkey must be enjoyed fully cooked, no medium rare for this burger.
  5. Spread your homemade ketchup on both sides of the bun and top your burger with your favorite fixings. For a turkey burger, I like to add arugula and tomato 🙂
  6. This recipe makes enough for two burgers so you have lunch or dinner for the next night, bonus meal!
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