Tomato & Apple Ketchup

 I made some Black Pudding yesterday and woke up today with that in mind for brunch. Popped my daily loaf of sourdough in the oven to bake, sliced up some black pudding then realised I had run out of ketchup. It is one of my required accompaniments to black pudding so rustled up this quick style.

Ingredients

• 500 g apples (any will do, scabby, windfalls etc.)
• 500 g tomato passata
• 200 ml vinegar
• 200 g sugar
• 1 onion peeled
• 1 star anise
• 1 tsp smoked paprika
• 1 tsp chilli flakes (optional)
• a few twists of black pepper
• 1 tsp salt

Method

Core then roughly chop the apples and onion.

Throw all the ingredients in a suitable pot, and stir well.

Bring to a boil then simmer for 15-20 minutes.

Check for seasoning and adjust to your taste.

Remove from heat and blend with a stick blender or food processor.

Pour into some jam jars and seal.

Allow to cool then enjoy!

Store in refrigerator for up to 3 months (mine doesn't get the chance!)