This cherry ketchup is rich, tangy, and naturally savory — the sweetness of ripe cherries is lifted by bright apple cider vinegar and deepened with caramelized onion and aged black garlic. Allspice and black pepper bring a gentle warmth that rounds out the acidity without overpowering. The texture is perfectly smooth and spoon-coating, with enough structure to hold sharp, glossy dots that melt on the tongue. Pairs beautifully with briny oysters (especially grilled or tempura), charred beef, or fatty cuts of lamb where the fruit acidity cuts through richness while black garlic adds umami balance.
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