Thursday, July 9, 2009

Semi-Homemade Wisconsin Beer Ketchup

We're not normally Sandra Lee sort of people. In fact, most days we're pretty eager to embrace the challenge of a new dish -- even if it means delaying the dinner hour to 9pm or later. But, when you've got brats thawing in the fridge, the promise of dinner in less than an hour, and no ketchup in sight, it's time for some creative thinking.

And that, my friends, is how beer ketchup was born.

Ketchup is one of those things that I've entertained making in the past. You know -- on those hot summer days when there are scads of fresh-from-the garden tomatoes just lying there on the counter. I'm hot. And sweaty. And I can dream of nothing more sexy than sitting over a hot stove for three hours while my homemade ketchup reduces into a delicious red paste.

Yeah, it's true. Somehow, I never seemed to get around to starting the process.

The truth is, I tend to think of ketchup just before dinner when I notice that our condiment stash is running low. Not really optimum timing for starting any sort of tomato reduction project. However, on this particular occasion, I was having an unusual moment of clarity. And I happened to remember that I tend to keep a stash of "pre-reduced" tomato product sitting right inside my kitchen cupboard. And I had a sneaking suspicion that it would suffice if I wanted to throw together a quick ketchup.

And, why not throw some beer into the mix while I was at it? After all, we were having some classic Wisconsin bratwurst for dinner. So, I gathered up my supplies. A bit of vinegar, some agave nectar, tomato paste, nutmeg, allspice, cloves, cayenne, garlic, and salt.
And I began to whisk them together in a medium bowl... Not every part of the process really screamed "photo op"... but I thought I'd share with you anyhow.
... because the final product was really quite attractive.
This ketchup was "ripe" with tomato flavor. Just enough of a vinegar tang to keep things interesting. And all the right background flavors. Of course the subtle notes imparted by the beer wasn't bad either. It was GREAT with the bratwurst we ate for dinner -- and was also fantastic in the pot of "baked" beans I threw in the crockpot the next night. I might be tempted to try this with a darker brew next time... or maybe I'll just shake things up completely and use a bit of bourbon. Who knows??

Semi-Homemade Wisconsin Beer Ketchup


Creative Commons License
©BURP! Where Food Happens

18 comments:

  1. I'm not a huge fan of ketchup on brats, but beer ketchup I can give the thumbs up to. And using it in baked beans really makes me hungry. Great idea.

    ReplyDelete
  2. Lots of homemade condiments floating around. Ketchup sounds like it'd be the best one to try. We can use it on anything!

    ReplyDelete
  3. Bourbon ketchup? When? I'll bring more brats! :D

    ReplyDelete
  4. I have taken to doing the same thing most of the time. Store-bought ketchup has so much salt and sugar in it. I just squirt some tomato paste with some cider vinegar, a little brown sugar, and some paprika and salt. Same basic flavor without all the crap.

    I've been known to add chipotle, but I never thought to add beer. Must consider for the future.

    ReplyDelete
  5. What a cool recipe! Bookmarked! Yum!

    ReplyDelete
  6. beer ketchup sounds awesome.

    ReplyDelete
  7. You guys crack me up! I could actually make this with a Redbridge Beer (Budweiser's gluten-free version). I might try this. I love creative recipes and you always seem to have your share of them!
    Melissa

    ReplyDelete
  8. Absolutely! Always throw beer into the mix! :) I love it that you made a spontaneous ketchup -- I know there's a joke there somewhere, I just can't think of it yet. Jokes aside, it looks phenomenol. I'm big on modifying condiments but made from scratch is very impressive!

    ReplyDelete
  9. i just ordered italian spicy ketchup
    because i am crazy like that

    yours looks wonderful
    it's a sandra moment but sometimes it's what you gotta do

    like - hellman's mayo? it's great stuff - i don't care who you are...

    ReplyDelete
  10. Beer ketchup sounds like a winner to me, I know my hubby would love it. Perfect for the bratwurst, I bet it was!

    ReplyDelete
  11. I've never thought of making it, but this sounds tasty. I would be tempted to buy a bag of chips, just to dunk in this :)

    ReplyDelete
  12. I am intrigued. I did not know you could make ketchup.

    ReplyDelete
  13. Wow, homemade ketchup. This must tastes delicious!

    ReplyDelete
  14. Mmmmm, sounds delectable!

    Did you know in the Philippines they make banana ketchup? It's true - heard it straight from a Filipino friend's mouth. I'd love to try it sometime.

    And speaking of trying sometime - you don't bottle this beer/ketchup delight and ship overseas, do ya? :) You guys could sell this stuff, I'm sure!!!

    ReplyDelete
  15. Wow, this ketchup sounds yummie...beer? I am sure that will go along well with any BBQ :-)

    ReplyDelete
  16. Very good work. I'm going to try this.

    Is it better than Heinz?

    ReplyDelete
  17. This is a very creative use of beer. I love how you used Tyranena Stone Teppe, one of my favorite breweries.

    ReplyDelete

We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

And thanks for stopping by!