Sauces and Dips

Here’s my version of Curried Ketchup recipe infused with depth from wine, liqueurs, and aromatic spices. This Curried Ketchup version balances sweetness, acidity, and heat, making it perfect for fries, grilled meats, or gourmet burgers.

Yield: About 2 cups

Ingredients:

• 1 ½ cups tomato purée (or high-quality canned crushed tomatoes)
• ¼ cup Port wine (preferably a Ruby Port for fruitiness)
• 2 tbsp Grand Marnier (or another orange liqueur)
• 2 tbsp apple cider vinegar
• 1 tbsp dark brown sugar (or palm sugar for deeper caramel notes)
• 1 tbsp honey
• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 1 garlic clove, grated
• 1 tbsp Madras curry powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground turmeric
• ¼ tsp cayenne pepper (adjust for heat preference)
• ½ tsp salt (or more to taste)
• ¼ tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• ½ tsp Dijon mustard
• ½ cup water (adjust for consistency)

Instructions:

1. Sauté Aromatics:
   • In a saucepan over medium heat, melt the butter.
   • Add the minced shallot and cook until softened (about 2 minutes).
   • Stir in the garlic and cook for another 30 seconds until fragrant.
2. Bloom the Spices:
   • Add the curry powder, smoked paprika, cumin, cinnamon, ginger, turmeric, and cayenne.
   • Stir continuously for 30-45 seconds until the spices are toasted and aromatic.
3. Deglaze with Port & Grand Marnier:
   • Pour in the Port wine and Grand Marnier, scraping up any bits from the bottom of the pan.
   • Let it simmer for 1-2 minutes to slightly reduce and cook off the alcohol.
4. Simmer the Ketchup Base:
   • Add the tomato purée, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, salt, and black pepper.
   • Stir well, then add water to reach your desired consistency.
5. Cook to Develop Flavors:
   • Reduce heat to low and let the ketchup simmer for about 25-30 minutes, stirring occasionally.
   • If it thickens too much, add a little more water to maintain a smooth texture.
6. Blend & Finish:
   • If you prefer a silky texture, use an immersion blender or regular blender to purée the ketchup until smooth.
   • Taste and adjust seasoning, adding more salt, sugar, or vinegar if needed.
7. Cool & Store:
   • Let the ketchup cool completely before transferring it to an airtight jar.
   • Store in the refrigerator for up to 2 weeks.

How to Use It:

Drizzle on fries, burgers, sausages, or roasted vegetables.
Swirl into aioli or mayo for a curried dipping sauce.
Use as a marinade base for grilled meats or seafood.