Ripe fresh fruit, sweet onions, pure apple cider vinegar, unprocessed sweeteners like honey and palm sugar: I had visions of brightly colored bottles of my all-natural, completely unprocessed sauces lining supermarket shelves.
1poundBing cherriespitted (fresh or frozen)
1cupdiced red onion
2/3cupapple cider vinegar
1/4teaspoondried mustard powder
1/4teaspoondried ground chipotle powder
Place all ingredients in a blender and process until smooth.
Pour into a saucepan over medium heat. Bring the cherry mixture to a boil, turn down the heat a little, and simmer briskly about 45 minutes, stirring every 5 minutes to make sure the Not Ketchup isn’t sticking to the bottom of the pot.
When the Not Ketchup looks thickened and glossy, pour it into a clean jar or bottle and store in the refrigerator. Use within 1 month.