Sweet catsup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Yields about 1 pint | ||
| 2 | cups | Tomato puree |
| 2 | cups | Tomato juice |
| 1 | cup | Cider vinegar |
| ½ | cup | Honey |
| 1 | teaspoon | Dry mustard |
| 1 | each | Stick cinnamon, 2 inches long |
| ½ | teaspoon | Whole allspice, or 1/2 tsp ground allspice |
| 2 | eaches | Stalks celery with leaves |
| 2 | eaches | Onions, medium-size |
Directions
In a heavy saucepan, combine tomato puree, tomato juice, vinegar, honey, and mustard. Place over medium heat and bring to a boil. Place cinnamon and allspice in a clean, thin, white cloth. Tie top tightly.
Add to catsup mixture. Then add celery and onions. Bring to a boil, reduce heat, and cook, uncovered, until catsup is thick, about 3 hours. Stir occasionally during cooking. Remove spices with a slotted spoon, remove celery and onions. Pour catsup into a heated glass container with tight-fitting lid, cool at room temperature, and then store in refrigerator. Yields about 1 pint. Source: Rodale's Basic Natural Foods Cookbook, Charles Gerras, Editor TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On 08-17-95