Persimmon Ketchup - cooking recipe

Ingredients

3 very soft ripe hachiya persimmons, pureed
1/2 cup pumpkin puree
1/2 tablespoon onion powder
1 garlic clove, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1 pinch ground allspice
1 pinch ground cloves
2 tablespoons raw sugar
2 tablespoons cider vinegar

Preparation

Combine all the ingredients in a pot and bring to a boil.
Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
Spoon into jars and let cool.
Refrigerate for up to 2 weeks, or freeze up to 6 months.