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Raspberry Ketchup

From the October 2009 issue of Cuisine at home

Makes: 1 cup

Total Time: 45 minutes

2 cups fresh or frozen red raspberries1 cup seeded, minced red tomato2⁄3 cup packed light brown sugar1⁄4 cup cider vinegar1⁄4 cup bourbon or other whiskey, (optional)1⁄2 tsp. kosher salt1⁄8 tsp. each ground cloves, ground nutmeg, and cayenne pepper
2 cups fresh or frozen red raspberries
1 cup seeded, minced red tomato
2⁄3 cup packed light brown sugar
1⁄4 cup cider vinegar
1⁄4 cup bourbon or other whiskey, (optional)
1⁄2 tsp. kosher salt
1⁄8 tsp. each ground cloves, ground nutmeg, and cayenne pepper

Nutrition Information
Per 1/4 cup: 161 cal; 0g total fat (0g sat); 0mg chol; 242mg sodium; 44g total carbs (33g sugars); 1g fiber; 1g protein

0Combine raspberries, tomato, brown sugar, vinegar, bourbon, and salt in a small saucepan over medium heat until simmering; transfer to blender.

1Purée berry-tomato mixture until smooth in a food processor or blender. Strain mixture through a fine mesh sieve to remove seeds, skins, and any pulp. Return purée to saucepan over medium-high heat. Add cloves, nutmeg, and cayenne; bring mixture to a boil and reduce until it reaches the consistency of ketchup, about 20 minutes.

2