1 pkg.

(10 oz.) frozen pitted cherries-not in syrup (2 cups)

• Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon, and cayenne in a large saucepan.
  
• Bring to a simmer over medium-high heat.
  
• Reduce heat to medium-low and simmer uncovered, stirring occasionally until the fruit is tender, 15-20 minutes.
  
• Let cool slightly.
  
• Transfer to a blender.
  
• Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids, the heat can build up and the lid will blow off making a mess.)
  
• Transfer the ketchup to a small bowl.
  
• Cover and refrigerate for up to 2 weeks.