I’ve made so many different fruit-based ketchups now that regular, store-bought tomato ketchup just doesn’t appeal to me much more. There’s such a wealth of flavor in these other sauces. Of course, if you make your own tomato ketchup, the result is usually so far removed from store-bought as to be a different sauce altogether. Pear juice is not always available, but apple juice is perfectly fine here.
2 t butter or vegetable oil
1/4 c diced sweet onion
2 medium, ripe pears, peeled, cored, coarsely chopped
1 c pear juice or pear cider, or apple juice or apple cider
2 T apple cider vinegar, plus extra if needed
salt and (white) pepper, to taste
1. Peel, core and coarsely chop pears. Heat butter in a skillet. Add the onion and cook until softened and translucent, about 5 or 6 minutes. Add the pears and stir to combine. Add the juice or cider and bring to a simmer. Cook, stirring occasionally until the liquid is almost completely absorbed. Remove from heat and allow to cool.
2. Transfer to a food processor and purée and mash by hand until smooth. Add 2 T of the vinegar and the salt and pepper. Taste. If you want more tang, add more vinegar, in teaspoonful increments.