Ingredients
- 750g granny smiths
- 250g garlic (this is a lot, don't worry you don't have to peel it)
- 750ml malt vinegar
- 4T peppercorns
- 2T whole cloves
- 1T&1t salt
- 4cm ginger grated or just smashed
- 500g golden syrup
Garlic Ketchup
Method
- Chop your apples into quarters and hurl into a large pot
- Don't peel or core
- Chop the roots off your garlic but leave on the skin - it gives additional flavour and depth
- Add to pot
- Add everything else, except the syrup
- Bring to a gentle simmer and cook for an hour or so until everything is really soft
- Press through a sieve
- Return to pot and add syrup and boil for 5 minutes
- Bottle it in sterile bottles
- It is best rested for 3 months
Comments
Just when you think you have done all your preserving.... This is tart, rich and so good with a sausage dipped. Good with cold meat or you can use it in a casserole. It is half way between Worcester sauce and a Branston pickle.
Thank you to Leckies Butchers for their great sausages to taste this sauce on. Thanks to Willowbrook for the apples and Wairuna Organics for the garlic.
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