Condiments are the woodwind sections to the timpani and flügelhorns of the featured meal—they add radiance. And brightness at a higher wattage is what Matt and Kori Wallace, the husband-and-wife team behind ’Chups Craft Condiments, have engineered with their fruit-based ketchups—yes, fruit. ’Chups has introduced a welcome tang to tables with blueberry, mango, and spicy pineapple ketchups, made with vinegar, natural sweeteners, and spices. “We made our first batch for fun,” Matt says. “Then we did a little research and learned there is this whole rich history of fruit ketchups.” The buoyant cherry version starts off tart, then slides into something deeper and more savory. Try a touch on game meat or slathered on a burger. And their table mustard—new this year—comes front-loaded with a burst of ginger, and waves of supple flavors following, adding piccolo and flute when least expected.
>Cherry ketchup and table mustard, $8 each, chupsitup.com
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