PINEAPPLE RIND HOT SAUCE
STONE FRUIT KETCHUP
“Make this, and you'll be done with tomato sauce for life! Serve it on hotdogs, burgers or drizzle onto a stone fruit burrata salad.”
Makes 500 g
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes
oil ¼ cup
onion 1, roughly chopped
garlic 1 clove, chopped
thyme 1 sprig
nectarines 100 g, halved and stoned
plums 100 g, halved and stoned
peaches 100 g, halved and stoned
red wine vinegar ½ cup
brown sugar 67 g
salt 1 t
apricot jam 4 T
Heat the oil in a saucepan and gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant. Add the stone fruit, vinegar and sugar. Simmer for 20 minutes, or until slightly reduced, then season with salt. Stir in the jam and simmer for a further 5 minutes. Allow to cool,
