Ketchup recipe


Preparation time: 10 minutes

Cooking time: 35 minutes

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Serves: 8 people

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  1. Blitz the figs, cranberries, vinegar, brown sugar and spices in a blender until well combined.
  2. Pour this mixture into a saucepan with the passata and cook over a medium-high heat until it begins to boil. Reduce the heat and simmer, stirring often, for about 30 minutes, until it thickens and reduces by a third.
  3. Serve with Scotch eggs (see our recipe). The ketchup will keep for up to two weeks in the fridge.

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