Raspberry ketchup


Goes well with leg of lamb, pork tenderloin, and roasted ham.


2 T ginger (fresh ginger, peeled and grated)
2 chili pepper (chopped, seeds removed)
6 T vinegar (raspberry vinegar)
2 T honey
  seasoning (salt and pepper to taste)
3 1⁄2 c raspberries (washed and hulled)


  1. Puree the raspberries and strain. Reserving the pulp, and discarding any solids.
  2. In a sauce pan melt the sugar over a very low heat, stir in the ginger and chili piece, vinegar, tomato puree and ketchup.
  3. Stir in the raspberry puree and simmer 2 minutes, stir constantly.
  4. Strain out the chunks of ginger and chili. Allow to cool.
  5. Add the honey and salt and pepper to taste.
1 batch
Preparation time
Cooking time
Total time
30 minutes