Strawberry "Ketchup"

Swap out processed, sugary ketchup for a healthier fruit and veggie based alternative. The strawberries in this "ketchup" give it both color and flavor. Pair with your favorite type of fries or spread it on a burger or sandwich.

Recipe from The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes, By James Briscione and Brooke Parkhurst

2 tbsp minced shallots
2 tbsp minced peeled fresh ginger
2 cloves garlic, minced
1 tbsp unsalted butter
2 cups chopped mushrooms (about 5 oz)
4 cups chopped fresh strawberries (about 1 lb)
1 tsp crushed coriander seeds
freshly ground black pepper

1. Sauté the shallots, ginger, and garlic in the butter until tender and fragrant. Add the mushrooms and cook until completely dry (about 6 minutes).


2. Stir in the strawberries, coriander, and 1/2 teaspoon pepper. Cook over medium heat, stirring occasionally, until the strawberries become very soft, about 10 minutes. Blend in the pot with an immersion blender, or transfer to a blender and process until smooth, then return to the pot. Simmer until thickened, about three minutes more, stirring occasionally to prevent the ketchup from burning on the bottom.


3. Season to taste with pepper. Transfer to a glass jar or plastic container and let cool to room temperature. Seal tightly and store in the refrigerator for up to two weeks.