by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 1/2 large onion, chopped
- 1/2 tablespoon chopped garlic
- 1 tablespoon olive oil
- 1 bottle red wine
- 2 cups prunes
- 1/2 teaspoon fennel seed, lightly crushed
- 1 teaspoon cumin seed, lightly crushed
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup brown sugar
- 1/4 cup balsamic vinegar
Heat the olive oil in a large kettle over medium heat. Add the onion, garlic, fennel, and cumin; sauté until the onion is tender. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook about 30 to 45 minutes or until thick. Puree the mixture in a blender until smooth and thick. Taste and adjust the seasoning.
Store chilled in an airtight container for up to one month.
This ketchup is delicious on chicken burgers and chicken meatloaf!