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Various Ketchups
Various Ketchups
From: arielle@taronga.com (Stephanie da Silva)
Date: Sat, 31 Jul 93 18:00:53 CDT
Not all ketchups are created equal....
Contents
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Apple Ketchup
Blackberry Ketchup
Lemon Ketchup
Old-fashioned Tomato Ketchup
Wild Plum Ketchup
English Ketchup
Prince of Wales Ketchup
Oyster Ketchup
Lobster Ketchup
Walnut Ketchup
Apple Ketchup
1
1
1
1
1
2
2
2
1
1
2 large, firm, tart apples, peeled, quartered and cored
cup (1/4 liter) sugar
tsp (5 ml) ground white pepper
tsp (5 ml) ground cloves
tsp (5 ml) dry mustard
onions, finely chopped
cups (1/2 liter) white vinegar
teaspoons (10 ml) ground cinnamon
tablespoon (15 ml) salt
/2 cup (125 ml) freshly grated horseradish
Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes. Rub the apples
through a sieve or a food mill. Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour. Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated. Makes about 2 pints (1 liter).
Blackberry Ketchup
http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html (1 of 5) [12/17/1999 11:47:27 AM]
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