Apple and Quince Ketchup
Homemade Apple and Quince Ketchup with tamarind, brown sugar, and warm spices — sharp, lightly sweet, and full of autumn flavour.
This Homemade Apple and Quince Ketchup is a smooth, tangy condiment that captures the essence of autumn in a jar. Sweet apples and fragrant quinces simmer with tamarind and spices to create a sauce that’s naturally sweet, sharp-edged, and well balanced.
It’s a twist on tomato ketchup, borrowing the spices and tamarind from classic British brown sauce to give it warmth and depth. The quinces bring a subtle floral edge, while the apples round it out with natural sweetness.
Key Ingredients
Apples
Provide the body and natural sweetness. Use firm, slightly tart varieties like Braeburn or Elstar for balance. Avoid floury apples such as Gala, which can dull the flavour.
Quinces
The star ingredient, adding perfume, texture, and gentle acidity. They also help the ketchup thicken naturally thanks to their high pectin content.
Apple Cider Vinegar
Brings brightness and lift. It’s milder than malt vinegar, which keeps the fruit notes clear. For extra tang, you can mix in a little white wine vinegar. If you want it to lean more towards brown sauce than ketchup, you can swap the apple cider vinegar for malt vinegar.
Tamarind Paste
Adds a subtle sour edge that imitates the sharpness of HP Sauce.
Brown Sugar and Honey
A mix of the two gives caramel richness and a smooth glaze. You can use all brown sugar if you prefer a sharper, more traditional ketchup flavour.
Worcestershire Sauce
Deepens the savoury base and adds that hint of umami. For a vegan option, use a plant-based Worcestershire or a dash of soy sauce with a drop of molasses.
Tomato Paste
Offers a small boost of acidity and colour without turning it into a tomato ketchup. You can omit it entirely if fancy a no-tomato ketchup or if you want a cleaner fruit profile.
Spices (paprika, mustard, allspice, cinnamon, ginger)
These give the sauce its layered warmth and complexity. Adjust to taste — more mustard for heat, extra cinnamon for a softer, aromatic edge. Ground spices are fine, as are whole. You will just need to crush the whole ones before using (except the cinnamon).
Step-by-Step Instructions for Apple and Quince Ketchup
Prepare the ingredients
Peel, core, and dice the quinces and apples into small chunks so they cook evenly. Quinces are very firm — a sharp knife and patience help here.
Finely chop the onions and crush the garlic, and if using any whole spices (I used whole allspice) crush them now, except cinnamon.
Soften the fruit
Place the diced fruit in a saucepan, just covered with water. Simmer gently for 25–30 minutes, until completely soft. Once soft, drain but retain 200ml of the water. We will use this later to loosen the ketchup.
Sauté the aromatics
In a wide, heavy based pan, heat the olive oil over medium heat. Add the onion and cook for 8 minutes until translucent and golden. Stir in the garlic and cook for another minute — don’t let it brown, or it will turn bitter.
Add the tomato paste, smoked paprika, mustard, ginger, and allspice. Cook for 30 seconds, stirring constantly to stop it from catching.
Combine everything and cook
Add the cooked fruit, apple cider vinegar, cinnamon stick (if using whole) brown sugar, honey, Worcestershire sauce, tamarind, and salt, along with the 200ml of water that you kept from draining the fruit. Stir well and bring to a gentle simmer.
Cook uncovered for 40–45 minutes, stirring occasionally. Keep the heat low to prevent sticking; the sauce should thicken slowly and turn a rich amber-brown.
Blend smooth and strain
Use a stick blender or jug blender to purée the mixture until smooth. Add a splash of water if it’s too thick — you’ll strain it next, so a loose texture is easier to handle.
Push the warm ketchup through a sieve using the back of a ladle or spatula. This step removes the majority of the quince fibres. If you want a super smooth ketchup, use a fine sieve, but be warned you will lose a lot of the ketchup. A regular sieve is a good middle ground.
Reduce to finish
Return the strained ketchup to the pan and simmer gently for 20–25 minutes, stirring often, until thick enough to coat the back of a spoon. The colour will deepen from a light brown to a deeper, darker brown during this stage.
Taste and store
Adjust seasoning — add salt or a touch more vinegar if needed. Pour into sterilised jars or bottles while hot. It keeps for about 4 weeks in the fridge, or can be water-bath canned for longer storage.
This recipe will make around 800ml of Apple & Quince Ketchup, so prepare enough jars to store that amount. If you need help on how to steralise jars, this guide is great.
Apple and Quince Ketchup
Ingredients
- 400 g quince peeled and chopped. Around 4 quinces after peeling and coring.
- 450 g apples weight after peeling and coring.
- 1 medium onion diced
- 2 cloves garlic minced
- 30 ml olive oil
- 40 g tomato paste
- 320 ml apple cider vinegar
- 120 g light brown sugar
- 50 g honey
- 15 ml soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp tamarind paste
- 1 tsp mustard powder
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ½ tsp tsp ground allspice
- ½ tsp tsp ground cinnamon
- freshly ground black pepper
- 1 tsp fine sea salt adjust to taste
- 200 ml reserved fruit cooking water see steps
- Extra hot water, as needed
Instructions
- Peel, core, and dice quinces and apples; chop onion and mince garlic.
- Put diced fruit in a saucepan and cover with water; simmer 25–30 minutes until fully soft. Drain well and reserve 200 ml of the cooking water.
- Heat olive oil in a wide pan over medium; cook onion 8 minutes until soft and lightly golden. Add garlic and cook 1 minute.
- Stir in tomato paste, mustard, smoked paprika, ginger, allspice, and cinnamon; cook 30 seconds, stirring.
- Add softened fruit, apple cider vinegar, brown sugar, honey, soy, Worcestershire, tamarind, salt, pepper, and the 200 ml reserved water; bring to a gentle simmer.
- Cook uncovered 40–45 minutes on low, stirring occasionally, until thickened and amber-brown.
- Blend smooth (stick blender or jug). Add a splash of hot water if too thick.
- Push the warm puree through a fine sieve for a silky texture.
- Return to the pan and simmer on low 20–25 minutes, stirring often, until it coats the back of a spoon and deepens in colour.
- Taste and adjust salt or vinegar. Ladle hot ketchup into sterilised bottles/jars and seal. Cool, then refrigerate.
