1 Non-reactive container for fermenting like an old glass pickle jar
Ingredients
1lbyoung black walnuts or butternuts
3cupsapple cider vinegar
1cupred wine
60grams4.5 Tablespoons kosher salt
1oz¼ cup chopped fresh horseradish
1medium onion (1 cup chopped)
1large clove of garlic, crushed
1oz¼ cup chopped fresh ginger
½tablespooneach: whole allspice and cloves
1Tablespoonblack peppercorns
2ozanchovies in oil, rinsedoptional but recommended
¼teaspoonxanthum gum
Instructions
Soak the walnuts in water for 7 days, without changing the water. The walnuts will ferment naturally. After 7 days, drain the walnuts, crack them, and spread out on a tray until they oxidize and turn black, about 24 hours.
Toast the peppercorns, allspice and cloves in a pan, then grind to a fine powder.
Chop the walnuts coarsely, then transfer to a saucepan with the remaining ingredients except the xanthum gum, bring to a simmer and cook for 15 minutes, covered, until the onions are soft. Transfer the mixture to a highspeed blender, puree, strain, then combine with the xanthum gum and puree again to thicken.
Store the ketchup in a glass jar in the refrigerator. For long term storage, hot pack by pour boiling hot ketchup into a mason jar, screwing on the lid, and turning upside down, allowing to cool and seal. Alternately the ketchup can be canned in mason jars using a water bath.
Notes
How to use
Black walnut ketchup is a sort of all-purpose condiment. Try putting it in a bottle you can shake from, and trying it on things like roasted potatoes, grilled meat and fish, and roasted vegetables. Some people use it like Worcestershire sauce.