Balsamic ketchup

MAKES ABOUT 32 SERVINGS

1 medium yellow onion, peeled and julienned

1 clove garlic, crushed and peeled

2 tablespoons tomato paste

2 tablespoons dark brown sugar

2 tablespoons Dijon mustard

1 teaspoon cayenne

1 teaspoon ground star anise

1/2 teaspoon celery salt

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

4 ounces bourbon

1/2 cup balsamic vinegar

1 (28-ounce) can tomato puree

Salt and freshly ground black pepper

Caramelize onions

Add garlic, tomato paste, sugar, Dijon mustard and all the spices. Get a little color on the whole mixture, and then add bourbon and vinegar. Reduce; add tomato puree. Transfer to blender; blend until smooth or pass through a fine sieve if your blender is not powerful enough to make mixture smooth.

Transfer to a saucepan. Cook over low heat, stirring occasionally, for 45 minutes. Season with salt and pepper, to taste. Store in container in refrigerator, covered, for up to 1 month. Makes 1 quart.

Four Seasons Chicago

Executive Chef Kevin Hickey

Nutrition facts per tablespoon: 27 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 0 g protein, 156 mg sodium, 0 g fiber