Fall's favorite fruits unite in this slow-cooker recipe for Apple Cranberry Pumpkin Ketchup. It's the best of both worlds: the sweet apple, tart cranberry and murky pumpkin flavors come through yet it's still undeniably, wonderfully ketchupy.
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
My objective with this homemade ketchup was to use neither exotic ingredients nor flavorings but to achieve the perfectly smooth, thick texture of Heinz or Hunt’s while preserving more of the fresh tomato taste than they do.--Jefferry Steingarten