I finally woke up at a reasonable time this morning so I had ample time to plot dinner before going to the store. In keeping with my fruit based savory sauces theme, I’ve been thinking about cranberry ketchup for some time. Today, though, the idea of strawberry ketchup popped into my head. Just as I put the strawberries and onion on the stove to simmer, Nikki suggested adding ginger. She tossed some ginger root into pot and strawberry ginger ketchup was created. 🙂 I served it with sweet potato oven baked French fries tonight but imagine it’ll go well with a variety of foods.
2 lbs fresh strawberries, hulled
1/2 small onion, rough chopped
1/2 cup water
2 Tbs honey
2 Tbs balsamic vinegar
1 tsp sea salt
1/4 inch fresh ginger, peeled & rough chopped
Combine ingredients in a medium saucepot and bring to a simmer. Simmer on low until onion is thoroughly cooked, at least an hour, stirring often. Pour sauce into a blender and puree until smooth. Allow to cool before using. Store in the refrigerator.