Get your Quebecois culinary dictionary out. We’re talking ketchup aux fruits. Fruit ketchup. It’s an old-timey Quebec specialty that marries perfectly with tourtière, Quebec’s signature meat pie, usually made with pork, though sometimes with any combination of pork, beef and veal, and often flavoured with cloves and cinnamon.
It’s also swell with pork chops, hamburgers - meat, basically. Some love it with eggs. Not me. It has a wonderful, tangy, sweet-and-sour personality that almost reminds me of caponata, only fruitier and it was one of my biggest sellers at Puces Pop.
This recipe is based on one from a book called Cuisine traditionelle des regions du Quebec published in 1996 by the Institut de tourisme et d’hotellerie du Quebec, a government-run hospitality and culinary school here in Montreal. I found a copy at the Puces Saint-Michel (a local flea market). The recipe is called “ketchup aux fruits de grand-maman,” which for some reason every recipe for ketchup aux fruits is called. I guess grandma made it best, so I’ve kept her name on it here.
Ketchup aux fruits, grandma-style
6 tomatoes, chopped
2 onions, chopped
5 celery ribs, diced
2 peaches, chopped
2 pears, chopped
1/2 cup brown sugar
1 1/2 cups cider vinegar
1 tsp salt
1 tsp mustard powder
1 tsp cinnamon
1/2 tsp ground clove
Crazy easy: throw everything into a pot and simmer for about one hour, stirring somewhere between frequently and occasionally until it’s the consistency of relish. That’s it. I swear. Then pour it into clean hot jars and process in a boiling water batch for 15 minutes.
6 Comments
Hi Gen!
This recipe soumds like such a nice balance between sweet and spicy. Did you peel the peaches, pears or tomatoes?
Thanks, Liz
I love ketchup aux fruits. My mom and her sisters have been making it for years and I always look forward to getting my share of the batch.
Also, i’m really really enjoying your cherry-vanilla jam =)
My business partner Danette met you at the puce pop and loves your product! We would love to have a meeting with you to talk about selling at Arterie. please write us at mail@arterieboutique if you are still interested.
Thanks,
Rebecca @ Arterie
Hey there Rebecca,
Wow, thanks for your message and your interest. K, I’m gonna email you!
Hey Kristel!
Awesome, so happy you’re enjoying my stuff. I wasn’t sure how that cherry-vanilla would work out…
Hey there,
Nope, I don’t actually peal anything. I’m not a bit peeler. I mean, in fruit butters, yes, ever since I got my food mill, I have removed peels with it, as specified in recipes but I don’t often peel fruits in my jams or relishes. Ketchup aux fruits is nice and chunky so a few chunks of peel blend right in.
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