{"product_id":"easton-reed-farmhouse-ketchup","title":"Farmhouse Ketchup","description":"\u003ch2\u003eFarmhouse Ketchup. Diced tomatoes, pickled peppers, cinnamon, and clove.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFarmhouse Ketchup\u003c\/strong\u003e is a chunky tomato ketchup by Easton Reed with pickled peppers, cinnamon, and clove in a 280-milliliter jar. Not a smooth standard sauce, no spiciness, no substitute for tomato paste in a pot.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFarmhouse Ketchup\u003c\/strong\u003e is Easton Reed's seasoned ketchup, with its tomato content split between 30 percent diced tomatoes and 15 percent tomato paste. The potatoes are hand-cut, the meat comes from the butcher.\u003c\/p\u003e\n\n\u003cp\u003eNext to it often stands a bottle whose contents taste of sugar and vinegar and little else. The effort on the plate ends where the sauce begins.\u003c\/p\u003e\n\n\u003cp\u003eThis jar aims to change that. It provides its own seasoning, instead of just being red, and it remains unmistakably a ketchup.\u003c\/p\u003e\n\n\u003ch3\u003eThe clove only reveals itself on the second spoonful\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is tomato, and that of fresh fruit rather than from a concentrate canister. The ketchup plops out of the jar in dollops and barely spreads on the plate.\u003c\/p\u003e\n\n\u003cp\u003eThis density has a visible reason. Diced tomatoes bring pulp and thus texture, whereas a ketchup made from pure paste is just thickened liquid.\u003c\/p\u003e\n\n\u003cp\u003eAfter the tomato, the pickled bell pepper comes to the forefront. At ten percent, it brings a mild, almost fruity sweetness, along with the slight acidity of its brine.\u003c\/p\u003e\n\n\u003cp\u003eBeneath that are three percent dried onion rings and dried bell peppers. Both provide a savory base and a subtle roasted note that fresh onion cannot achieve here.\u003c\/p\u003e\n\n\u003cp\u003eCinnamon and clove come last and remain just below recognition. They don't taste like Christmas cookies, but rather add a warm, slightly resinous depth behind the fruit.\u003c\/p\u003e\n\n\u003cp\u003eCane sugar is second in the recipe but still works in the background. With 26 grams of sugar per 100 grams, the jar is within the usual range for its type.\u003c\/p\u003e\n\n\u003cp\u003eThe chili powder remains far below the threshold where spiciness becomes noticeable. Those expecting a hot sauce will find nothing here that deserves the name.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is also a defining factor. Those accustomed to a smooth, pourable ketchup from a squeeze bottle will find this jar too coarse.\u003c\/p\u003e\n\n\u003cp\u003eThe clove is also not an insignificant detail for every palate. Those who generally avoid its flavor from sauerbraten or red cabbage will recognize and be bothered by it here.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in the stew pot replaces paste and seasoning\u003c\/h3\u003e\n\n\u003cp\u003eThe obvious place is the bowl next to fries and potato wedges. Because the ketchup remains thick, it doesn't slide off, and one tablespoon per person is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eOn burgers, hot dogs, and bratwurst, a thin line is enough, no more. Alongside crispy onions and mustard, it has enough distinct seasoning not to be overwhelmed.\u003c\/p\u003e\n\n\u003cp\u003eFor fried potatoes, scrambled eggs, and meatballs, it completely replaces the sauce. Cold roast meat and a slice of cheese on dark bread also tolerate it without any other ingredient.\u003c\/p\u003e\n\n\u003cp\u003eIts underestimated role is in the pot. Two tablespoons in a Bolognese or chili con carne bring tomato, onion, vinegar, and seasoning in one step.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick grilling marinade, three ingredients are enough. Three tablespoons of ketchup, one tablespoon of oil, and one teaspoon of apple cider vinegar are sufficient for 500 grams of chicken thighs.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eIn a beef soup or goulash, one tablespoon replaces the tomato paste. Factor in the sweetness and only salt to taste at the end.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dip, a mixture is worthwhile. Two tablespoons of ketchup and two tablespoons of sour cream create a mild sauce for roasted vegetables and potato wedges.\u003c\/p\u003e\n\n\u003cp\u003eIt always remains the better choice when cold. From the refrigerator, it seems reserved, but at room temperature, the bell pepper and clove come through more clearly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Do not stir the ketchup in at the beginning of a long braising time. Cinnamon and clove can become bitter and push to the forefront after an hour of heat.\u003c\/p\u003e\n\n\u003cp\u003eThe same dish will be more refined and earthy with the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003eTruffle Ketchup\u003c\/a\u003e. It will be fruity-sweet with the \u003ca href=\"\/en\/products\/easton-reed-banana-ketchup\"\u003eBanana Ketchup\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eKetchup was initially a sauce without tomato\u003c\/h3\u003e\n\n\u003cp\u003eThe word ketchup does not come from America, but from Southern Chinese Hokkien. It referred to a salted, fermented fish sauce that came to Southeast Asia and further to England via trade routes.\u003c\/p\u003e\n\n\u003cp\u003eIn 18th-century English kitchens, it became a whole family of seasoning sauces. There was mushroom ketchup, walnut ketchup, and oyster ketchup, all dark, salty, and cooked to preserve them for a long time.\u003c\/p\u003e\n\n\u003cp\u003eTomatoes were added much later and became popular in North America in the 19th century. What remained was the seasoning: clove, cinnamon, allspice, and ginger were naturally included.\u003c\/p\u003e\n\n\u003cp\u003eThese spices then had a dual purpose. They gave the sauce character and simultaneously extended its shelf life, which was crucial without refrigeration.\u003c\/p\u003e\n\n\u003cp\u003eOnly industrial bottling reduced the recipe to tomato, sugar, and vinegar. Ketchup changed from a condiment to a side dish, and the spices disappeared from the ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eFarmhouse means exactly this older, richly spiced style. The name describes a construction, not an origin.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, three ketchups stand side by side, and none of them is the neutral standard. This one is the most conservative of the three and yet stands out.\u003c\/p\u003e\n\n\u003cp\u003eThe dried onion rings are a conscious decision of the house. Dried onion brings no additional water and rehydrates completely with the tomato juice during cooking.\u003c\/p\u003e\n\n\u003cp\u003eIt then tastes of onion and also of tomato, because it has absorbed its liquid. Fresh onion, on the other hand, would dilute the sauce and lose its definition during reduction.\u003c\/p\u003e\n\n\u003ch3\u003eA ketchup that also works as a seasoning\u003c\/h3\u003e\n\n\u003cp\u003eWith 2.4 grams of salt per 100 grams, this jar is significantly above what a children's plate ketchup brings. This is not carelessness, but a consequence of its design.\u003c\/p\u003e\n\n\u003cp\u003eSalt here is the link between fruit, bell pepper, and spice. Without this amount, cinnamon and clove would stand alone instead of combining with the tomato.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThis leads to a restriction for the kitchen. If you stir the ketchup into a sauce, you should re-evaluate the salting afterward, otherwise the result will quickly become too strong.\u003c\/p\u003e\n\n\u003cp\u003eFor children accustomed to a mild, sweet ketchup, it is also not the obvious choice. The depth of seasoning is noticeable, and it cannot be stirred away.\u003c\/p\u003e\n\n\u003cp\u003eIts place is therefore more on the adult table. There, a jar of this type replaces several small bottles, because it brings fruit, sweetness, acidity, and spice simultaneously.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, it belongs in the refrigerator and keeps there for several weeks. Stir briefly before the first spoonful so that the pieces are evenly distributed again.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the jar works well alongside a bag of good potatoes or a piece of ground beef from the butcher. If you want to see the whole range, you can find it under \u003ca href=\"\/en\/collections\/ketchup-und-relish\"\u003eKetchup and Relish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnce you've had this ketchup next to fried potatoes, you won't miss the bottle from the supermarket shelf anymore.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":57195675058502,"sku":"049HER0159","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-farmhouse-ketchup.png?v=1788186366","url":"https:\/\/ginusslande.com\/en\/products\/easton-reed-farmhouse-ketchup","provider":"genussland","version":"1.0","type":"link"}