Spiced Fig and Cranberry Ketchup
8 people
35 minutes
10 minutes
Ingredients
- 0.5 tsp Chilli Powder
- 125 g Dried Figs
- 100 g Fresh Cranberries
- 0.5 tsp Ground Cinnamon
- 0.5 tsp Ground Coriander
- 0.5 tsp Ground Cumin
- 1 tbsp Light Brown Sugar
- 3 tbsp Red Wine Vinegar
- 680 g SuperValu Tomato Passata
Method
- Blitz the figs, cranberries, vinegar, brown sugar and spices in a blender until well combined.
- 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.
- Serve with Scotch eggs (see our recipe). The ketchup will keep for up to two weeks in the fridge.
