This is one in a series of Straight From Your Kitchen DIY Gifts for the upcoming holidays from Seasoned Cookery School and some of its guest chefs.
Squash Ketchup (aka Squetchup) was created by Tim Maddams, one of the UK’s leading voices on seasonal cooking, foraging and wild food. This is his recipe for a very tasty alternative to normal tomato ketchup and something different to do with squash.
- 1/2 squash
- To taste salt
- 1 teaspoon turmeric
- 1 teaspoon coriander seeds
- 115 milliliters (1/2 cup) cider vinegar
- 75 grams (2/3 cup) caster sugar
- 1 De-seed and slice squash. Add all ingredients except squash in a saucepan and simmer until sugar has dissolved.
- 2 Add squash and cook until tender.
- 3 Spoon into a blender and blend until smooth. Return to pan and simmer again until it reaches a ketchup-like consistency. Adjust seasoning to taste.
- 4 Pour into sterilized jar.
- 5 Note: An ideal alternative to store-bought ketchup. You can tie ribbons around the jars and even make your own personalized jam-jar type labels.