This is my new favorite ketchup. Adapted from Eating Well Magazine.
1 cup pitted sour cherries
1/4 cup golden raisins
1/4 cup cider vinegar
1 cloves garlic, crushed
2 tablespoon sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
-Combine pitted cherries, raisins, vinegar, water, garlic, sugar, ginger, cardamom, cinnamon and cayenne in a small saucepan. Bring to a simmer over medium-high heat.
-Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes.
-Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.)
-Transfer the ketchup to a small bowl.
-Cover and refrigerate for up to 2 weeks.