Cranberry Catsup

Ingredients

• one quart of cranberries
• one cup of water
• two cups of vinegar
• a piece of muslin
• a few cloves
• three or four allspice
• about a dessertspoon of broken cinnamon
• some mace
• one pound of brown sugar

Method

1. 1

   Tie in a piece of muslin a few cloves, three or four allspice, about a dessertspoon of broken cinnamon, and some mace.

2. 2

   Simmer all together in a preserving kettle until the fruit is perfectly soft.

3. 3

   Press through a colander, add one pound of brown sugar, simmer 10 minutes longer, and seal.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 135. The excerpt below is the record exactly as published.

alf pound of brown sugar; mix together, b utes, and can while hot. . Chili S^uce. — I'eel' and chop fine one onion, and six large tomatoes, add one jjreen e'A'eet Spanish pepper and one small hot chili pepper, chopped; .!^en season with one cupful of vinegar, one tablespoanful sail, two teaspoojifuls brown sugar, one teaspoonful each of ground ginger, cinnamoi^^puves and black pepper, and half a nutmeg. Boil slowly until ' very tho&ighly cooked, then bottle and seal when cold. Chutney Sauce.— Eight ounces of tart apples, peeled and cored, eight ounces of peeled tomatoes, eight ounces brown sugar, eight ounces salt, four ounces- -pWdered ginger, four ounces red peppers, two ounces shallots (or onion), two ounces garlic. Pound all together in a mortar (or pass thniugb a chopper set to cut line} and then put all the material! together in a jar with 2J^ pints good vinegar. Place the jar in a warm place, covered for one month, stirring with a wooden spoon twice every day. At the end of the time pass the chutney through a sieve, and bottle, when it is ready for use. The intense heat of the peppers grows milder with keeping, and the chutney improves and becomes richer in flavor. Peach Chutney. — Pare and halve spffident peaches to weigh, when ready, three pounds. Put them in a la^jS-sgate saucepan, add one pint of vinegar and stew gently t'ntil tender,.^-Pound together in a mortar four ounces of white onions, two ounces garlic and five ounces of fresh ginger root ; add these to the peaches with six ounces each of sugar, seeded raisins and white mustard seed. Add two ounces of dried chillies and one cupful of vinegar. Simmer for 10 minutes longer, then bottle. This is a familiar old English recipe. D,q,i,i=dbvGoogIe THE RURAL COOK BOOK. ITB Cranberry Catsup (Good Housekeeping). — One quart of cranberries, one cup of water and two cups of vinegar. Tie in a piece of muslin a few cloves, three or four allspice, about a dessertspoon of broken cinna- mon, and some mace

Cook this with the app: pantry check, scaling, and the assistant.