I’ll admit it. I really like ketchup. While I was never one of those kids who would only eat meals that were liberally drenched in the red stuff, I’ve always been a fan of it with things like scrambled eggs, roasted potatoes and hamburgers. Typically, I buy the kind without HFCS or I make it myself. Recently, I’ve been eating tomato jam in place of ketchup to great success.
Last night for dinner, we had little oven-broiled steaks, steamed broccoli and roasted vegetables for dinner. I went to the fridge searching for something in which to dip my coins of roasted sweet potato and came up sort of empty. No open jars of tomato jam and an empty ketchup bottle. I got to thinking. What is ketchup, really?
It’s a condiment that consists of chopped fruit that is sweetened, spiced and cooked down with an acid of some sort, in order to give it zing. Oddly enough, spiced peach jam is essentially the same thing, only without the acid. So I spooned a bit of spiced peach jam into a small bowl and stirred in several squirts of sriracha, which happens to contain vinegar (along with the heat).
Stirred together, the jam and sriracha became the ideal roasted sweet potato (and parsnip!) dipping sauce. Truly, it was better than any ketchup I’ve ever tasted.
I do believe you could do this with many of those jams you’ve got squirreled away. And, if you’re not a fan of the spicy, you could skip the sriracha and go with a hit of vinegar or lemon juice to add the necessary tang. I’m imagining a plum jam with a bit balsamic vinegar would be quite nice with any manner of roasted root vegetable as well.
What jam/vinegar combinations do you think would work well together?