Cherry Clove Ketchup

Cherry Clove Ketchup

Ever feel like Americans eat tomatoes ALL THE TIME? If you have an allergy or sensitivity to tomatoes, I feel for you! From Italian food to Mexican food to Indian curries to diner food, tomatoes dominate most meals. People think gluten-free diets can be restrictive but with all the alternative options offered for breads and pastas, even eating out is relatively easy. What common tomato substitutions are there? Jars of non-tomato marinara sauce or salsa don’t line grocery store shelves and restaurants don’t offer a replacement.

I think the first time I did an elimination diet in my twenties, omitting tomatoes and the nightshade family was the hardest. Luckily I did not have a reaction to any of the nightshade members, but since they often can be the culprit of inflammation and food sensitivities, I have always tried to rotate these foods in my diet and now in my children’s weekly rotation. This has become harder and harder the older they get when we eat out. They LOVE pizza, pasta, chana masala and ketchup – of course. I think the one non-tomato sauce meal from a restaurant they also love is sushi – luckily 🙂

One solution for me at home has been using coconut aminos as a sauce or seasoning instead of a tomato-based sauce, cardamom and turmeric to flavor meats and veggies and my favorite has been pureed garlicky cherries as a BBQ-like glaze. So when, my trainer friend Sarah Smith of Cultivate for Life asked if I had a good ketchup recipe that was tomato-free, I thought, hmmm, maybe I do and maybe I need to share this!

I thickened my cherry glaze, omitted the sinfully good Calvados to make it AIP compliant and added a bit more vinegar for some real ketchup zing and zonkers – it’s a winner. Whether you want to rotate your tomatoes, eliminate them or you just want to try a great sauce – I highly recommend this FAST savory cherry clove ketchup. Use as a condiment or to roast some ribs! And I highly recommend signing up for Sarah’s NEWSLETTER and following her on INSTAGRAM. She’s a real inspiration to get you cooking and moving…to work off the fries and ribs 🙂

Wishes of Health & Gratitude,
xo Robin

Cherry Clove Ketchup
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Cherry Clove Ketchup
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. Roughly chop a large sweet onion. This should measure 2 cups.
  2. Sautee the onion in 2 1/2 tablespoons of duck fat or avocado oil.
  3. While your onions melt, measure the remaining ingredients into your Vitamix or blender.
  4. When the onions brown nicely, add the frozen cherries and other ingredients to your pan. Once the cherries are soft, pour the mix into your Vitamix and blend.
  5. Pour the smooth puree back into your pan and simmer for 30-45 minutes so the sauce thickens.
  6. Taste the thickened sauce and see if you want to add 1 to 4 more tablespoons of vinegar to your sauce. I think this is a personal preference and it's the vinegar that adds more tart and actually more sweet at the end. You will not need to add more maple syrup.
  7. Stir and serve!
Recipe Notes

This serving size works well for a family of 4 eating a BBQ rib dinner and then we still have about 1 cup of sauce left for freezing or using as ketchup that week.

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