Popular wisdom holds that motherhood, baseball and apple pie are about as American as American can be. Conspicuously missing from this list is ketchup. Whether it’s old school Heinz or newfangled mash-ups like this recipe for Apple Cranberry Pumpkin Ketchup, ketchup has earned a place high up on the roster of What Makes This The Greatest Nation on Earth.
Ketchup’s roots are long and deep. Today it’s generally agreed upon that ketchup refers to a thick, smooth-textured sweet and tangy condiment usually made from tomatoes. But t’was not always the case.
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The tomato-based standardization is a relatively recent American innovation. But worry not, tomatoes aren’t missed in this just-in-time-for-the-holidays deluxe ketchup. Apples provide acidic sweetness, cranberries deliver their reliably astringent tartness and earthy pumpkin smooths out all the in-between.
To make this easy you’ll be glad you have:– Cheesecloth and twine
Since the most popular methods of vigorous shaking and bottle-bottom smacking are effective but slow I’ve found there’s no shame (and more dignity) inserting a butter knife into the neck of the bottle to get things moving along. SpecD’s contributing culinary expert Steven Russell shared his effective technique: firm two-fingered taps on the inverted Heinz bottle’s neck right on the embossed 57 circle releases the flow in a classic example of enhanced shear thinning.
For our Apple Cranberry Pumpkin Ketchup recipe click here.