wasabi rasberry ketchup

5 - 10 min.

preparation time

30 min.

waiting time

very easy

4 servings

wasabi rasberry ketchup​

with the RYU Wasabi Paste

  • 100 g seedless raspberry jam
  • 15 g rice vinegar or white wine vinegar
  • 15 g water
  • 10 g RYU Wasabi paste
  • ½ clove garlic, finely chopped
  • 2 pieces of cloves
  1. Bring the raspberry jam to the boil in a pan with the vinegar, water, cloves, a pinch of salt and a finely chopped clove of garlic.
  2. Leave to cool for 30 minutes and fish out the cloves. Then stir in the RYU Wasabi paste.
  • The ketchup goes very well with fried food, cheese and also with game dishes such as roast wild boar. It will keep in the fridge for about a week, but the flavour will reduce over time.