Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | 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 |
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