Homemade Ketchup

I love sweet potato fries but add this homemade ketchup and I have an addiction. These were delicious dipped in the homemade ketchup and I rarely eat ketchup!  When I do it’s only on two things and fries isn’t one of them. This ketchup would be incredible as a steak sauce with just a couple of adjustments. It would also be great on meatloaf  and many more dishes like pork, steak, and roast beef. ketchup n fries 2.fw   sweet potato fries homemade ketchup | darndelish.com The hardest part of this recipe is straining it to make sure you have a silky sauce but other than that it’s simple and tasty. There’s no corn syrup or sugar for sweetness. It is sweet though and that’s because of the raisins. ketchup n sweet potato fries v4282014   I know that there are a number of recipes on the net for sweet potato fries that have you coat them lightly with cornstarch and oil to get them crispier. They do get crispy, but I can taste the cornstarch.  I just sprinkle a bit of olive oil and salt then into the oven for 15- 20 mins at 425 F.  It’s a personal preference. You want to make sure that the fries aren’t crowded if you want them crisp.  If you crowd them in the pan they’ll steam. I made the fries recipe twice—once with just the olive oil and salt and once with the fries tossed in cornstarch and oil. The photo with the fries in the tin can are the ones that I used the cornstarch on.  

Homemade Ketchup

Yield: 16 ounces

Homemade Ketchup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 8 cloves of garlic, diced
  • 2 12 oz cans, unsalted whole tomatoes (I used Hunt's whole plum tomatoes 100% natural)
  • 1 small can tomato paste ( I used Hunt's)
  • 2 cups of dark raisins
  • 2 Guajillo chilies (If you can't find these substitute a pinch of pepper flakes to taste)
  • 1/4 cup of cider vinegar ( used Bragg's Organic Cider Vinegar)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon allspice ( I used freshly ground. I think it adds more zip)
  • 2 tablespoons fresh ginger, chopped
  • 1 tablespoon orange zest
  • 2 tablespoons freshly squeezed orange juice
  • A pinch of freshly ground pink Himalayan salt

Instructions

  • Heat olive oil, onion and garlic in a heavy saucepan, Saute until translucent.
  • Add the other ingredients except the ginger, orange juice, orange zest and salt.
  • Bring to a boil, then reduce heat and simmer for 20 min without a lid.
  • Pour into your blender until 3/4 full then add the ginger, orange zest and orange juice.
  • Blend until smooth then pour through a strainer into a large saucepan. Blend and strain through the rest of the sauce. You can add a bit of water at this point to achieve the consistency you want. My family likes their ketchup thick so I didn't use any additional liquid.
  • At this point you can adjust the salt to taste.
  • Simmer for 10 minutes and pour into sterilized jars. I used two 8 ounce canning jars.

Notes

The pulp and spices I couldn't get through the strainer I froze to use in other recipes.

!Guajillo Peppers are one of the most commonly used chilies in Mexico along with Anchos. They a have a spicy tanginess, something like a cranberry, and a slight smokiness.

!Make sure you wash them well before using them because the whole chilies are dried in the field.

http://darndelish.com/homemade-ketchup/
 Adapted from In the Cupboard I can’t wait to try this on meatloaf or a steak or more fries. Mmm This post is linked to these great parties: Full Plate Thursday WOW Us on Wednesday

Decadent Chocolate Sauce

I’m a sucker for rich dark chocolate and this chocolate sauce recipe is that and more. It’s such an easy recipe.  The hardest part is waiting till this thick luscious sauce cools off.

chocolate sauce

Yes, I licked the spoons after the shot. And I thoroughly enjoyed the guilty pleasure. The men weren’t home and the chocolate was mine—all mine! We drizzled (ha, some of us ladled) the warm sauce over a cherry and pineapple sundae after dinner.  I wish I had photos but the craving for chocolate made our hands incredibly faster digging into this chocolate delight than my hand picking up the camera to take a photo. Oh well, I guess there’s always next time.

If you plan on having a make your own ice cream dessert bar then this recipe has to be on it.

chocolate sauce ingredients

I used Ghiradelli bittersweet chocolate baking bar and their semi-sweet chocolate bar.

chocolate sauce

It was hard watching the ingredients turn into that rich dark yummy chocolate sauce and not taking too many “taste tests.”
chocolaet sauce

You could add some of this to your Dulce de leche and make a tasty chocolate caramel sauce.

Decadent Chocolate Sauce

Rating: 51

Prep Time: 30 minutes

Yield: about 10 oz of sauce

Ingredients

  • 2/3 cup of heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup of packed dark brown sugar
  • 1/3 cup of cocoa powder ( I used what I had on hand - Hershey's)
  • 1/4 teaspoon of salt
  • 4 oz of good quality bittersweet, finely chopped chocolate (I used Ghiradelli 60% Cacao Bittersweet Chocolate
  • 2 oz of good quality semi-sweet, finely chopped chocolate (I used Ghiradelli semi-sweet Chocolate)
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of real vanilla extract

Instructions

  • Bring heavy cream, corn syrup, sugar, cocoa, salt and half o the chocolate to a boil in a 1-1 1/2 quart heavy saucepan over a moderate heat. Stir until chocolate is melted.
  • Reduce heat and cook at a low boil, stirring occasionally, for about 5 or 6 mins., then remove from heat.
  • Add butter, vanilla, and remaining chocolate and stir until smooth. Cool the sauce before serving or store in the fridge until you need it.
  • When I've stored it in the fridge I take out what I need and warm in for about 20-30 seconds in the microwave (remember they all heat differently so go lower and increase the time as needed) You just want to make the sauce easier to pour on top of your dessert. You could also heat it over boiled water.

Notes

Sauce can be made 1 week ahead and cooled completely then chilled in an air tight container. Just reheat before using. I store mine in a canning jar in the fridge.

http://darndelish.com/decadent-chocolate-sauce/

This recipe was lovingly adapted from Epicurious’s Hot Fudge Sauce

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