Distinctions

2015GoldArtisan Awards - Wine

2015SilverSelections Mondiales des Spiritueux

2015DistinctionCoupes des Nations

Distinctions

2015GoldArtisan Awards - Wine

2015SilverSelections Mondiales des Spiritueux

2015DistinctionCoupes des Nations

2014GoldInternational Cider Challenge

2013GoldPrix du Public

2012GoldPrix du Public

2012GoldCoupe des Nations

2008Double GoldAll Canadian Wine Championships

2008GoldCoupe des Nations

2007GoldAmerican Wine Society Commercial Wine Competition

2007Double GoldAll Canadian Wine Championships

2007Grand GoldCoupe des Nations

2006GoldCoupe des Nations

2005GoldCoupe des Nations

RED BEET KETCHUP WITH CLOVES

As apples share many aromatic compounds with a variety of ingredients, they create strong aromatic synergies when paired with them. Among these ingredients, we find beet, clove, anise, cheese, as well as raspberries, rose, cinnamon and nutmeg. Consequently, we created these two ketchups with which you can make spectacular, cheese-based appetizers, or to accompany canapés and main dishes containing poultry, pork, veal and lobster. Do not forget to seal this perfect harmony with the wonderfully aromatic and festive Domain Pinnacle Sparkling Ice Cider.

Servings

8 servings

Time

25 minutes

Ingredients

1/2 tbsp (7.5 ml) vegetable oil
1 onion
2 garlic cloves
1 red apple
3 cloves
3 tbsp (35 g) brown sugar
1/4 cup (62.5 ml) white vinegar
1 tsp (5 ml) ground cinnamon
1/2 cup (125 ml) water
1/4 vanilla bean
1 tbsp (15 ml) tomato paste
2 lbs. (1 kg) red beets

Preparation

1. In a large saucepan, cook beets in salted water until tender and easily pierced with a knife. Peel cooked beets.
2. Place beets in food processor and blend until puréed. Set aside.
3. In a heavy saucepan, add vegetable oil, onions, garlic, peeled and diced apples, and cloves. Sauté until onions become golden.
4. Add brown sugar, and stir until caramelized.
5. Stir in tomato paste.
6. Deglaze with vinegar, and add cinnamon and seeds from the scraped vanilla bean. Mix well and bring to a boil. Cook for 2 minutes.
7. Add water and beet purée to onion mixture.
8. Cook to the right consistency, approximately 10 minutes.

Servings

8 servings

Time

25 minutes