Beetroot ketchup

Ingredients for 1 servings:

• 500 g beetroot, cooked
• 1 apple
• 250 ml spirit vinegar
• 80 g brown sugar
• 1 tsp salt
• 10 peppercorns
• 1 tsp coriander seeds
• 1 bay leaf
• 2 allspice berries
• 2 carnations

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

without tomatoes and mustard, suitable for allergy sufferers

Roughly dice the beets and place them, along with the liquid, in a small saucepan. Peel, core, and roughly dice the apple, and add it to the pan. Add the vinegar, sugar, and salt. Place the remaining spices in a tea infuser and add them to the cooking liquid. Bring to a boil on high, then simmer on low for 15 minutes. Remove the tea infuser with the coarse spices and finely purée the contents of the pan. Bring back to a boil briefly, then pour into clean jars and seal them tightly. Tips: The ketchup can now be boiled down. In my experience, the jars will keep for several months if stored in a cool, dark place. This spice mix works well for me, but you can also adapt it to your own taste and tolerance.