Plums and star anise, along with numerous wines, all share dominant volatile compounds.
1/2 tbsp (7.5 ml) vegetable oil
2 garlic cloves
1 Golden Delicious apple
3 tbsp (35 g) white sugar
1/4 cup (62.5 ml) white vinegar
1 tsp (5 ml) ground turmeric
2 star anise
1/2 cup (125 ml) water
1/4 cup (62.5 ml) fresh ginger root, grated
2 lbs. (1 kg) golden beets
- In a large saucepan, cook beets in salted water until tender and easily pierced with a knife. Peel cooked beets.
- Place beets in food processor and blend until puréed. Set aside.
- In a heavy saucepan, add vegetable oil, onions, garlic, peeled and diced apples, and cloves. Sauté until onions become golden.
- Add white sugar, and stir until caramelized.
- Deglaze with vinegar, and add turmeric. Mix well and bring to a boil. Cook for 2 minutes.
- Add water and beet purée to onion mixture.
- Cook to a thick consistency, approximately 10 minutes.
- Pour mixture into a food processor, add fresh ginger root, and run until puréed. Pour through a fine mesh sieve and pour into Mason jars.
- Let cool at room temperature. Refrigerate.
As apples share many aromatic compounds with a variety of ingredients, they create strong aromatic synergies when paired with them. Among these ingredients, we find golden beet and anise. Consequently, we created these two ketchups – see other recipe of Red Beet ketchup with cloves – with which you can make spectacular, cheese-based appetizers, or to accompany canapés and main dishes containing poultry, pork, veal and lobster.