Red Currant Tomato Ketchup

Caramelize 50 g brown sugar in a saucepan. Add 200 g of cleaned red currants. Immediately extinguish with 4 tbsp raspberry vinegar and make until sugar dissolves and berries burst open.

Add 2 tsp of paradeis pulp and 150 ml of ketchup and let it bubble up.

Add salt and season with pepper. Pour into a sterile container and set aside to cool. The tomato ketchup will keep for about a week and goes well with sausage and fries, game steaks, poultry, pork and meatballs.

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