Cabernet Ketchup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
A delicious homemade ketchup, flavour with whole spices and cabernet. 
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  • 1 red onion chopped
  • 2 cloves garlic chopped
  • 1 Tbsp ginger grated
  • 2 Tbsp olive oil
  • 4 lbs tomatoes peeled, seeded and chopped
  • 2 cups water
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup Tom Gore Vineyards Cabernet Sauvignon
  • 1 Tbsp coriander seed toasted
  • 1 Tbsp fennel seed toasted
  • 1 Tbsp celery seed toasted
  • 1 whole clove
  • 1/4 tsp cayenne pepper
  • 1 Tbsp celery salt
  • 2 tsp freshly ground pepper
  • Salt to taste


  • In a large heavy-bottomed sauce pan, on low heat, sweat onion, garlic and ginger with the oil oil until onion is soft and translucent.
  • Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed and clove. 
  • Turn heat to medium-high and add the tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, then remove from heat.
  • Place mixture in a blender and blend until smooth. Pass through a sieve (not too fine) in to a fresh pot. Add the bouquet garni, sugar, wine and vinegar. Add remaining spices. Simmer mixture until it thickens and reaches the consistency or ketchup.
  • Remove from heat and remove and discard the bouquet garni. Allow to cool, then transfer to a jar, bottle or small bowl. Use immediately or cover and refrigerate to use later. To appreciate the great flavours, serve at room temperature.

Nutrition Information:

Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Sodium: 595mg | Potassium: 405mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1275IU | Vitamin C: 21.9mg | Calcium: 42mg | Iron: 0.9mg