Grape Catchup

Ingredients

• 4 pounds grapes
• 2 teaspoons cloves
• 2 pounds sugar
• 2 teaspoons allspice
• I pint vinegar
• 2 tablespoons cinnamon

Method

1. 1

   Wash grapes and remove from stems.

2. 2

   Steam without water until soft.

3. 3

   Put through a sieve, add other ingredients, and simmer for twenty minutes.

4. 4

   Seal in clean, hot jars.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 96. The excerpt below is the record exactly as published.

I pint vinegar 2 teaspoons cinnamon Stem the fruit, and wash it. Make the sirup of the sugar, vinegar and spices and boil for five minutes. Add the fruit and cook until the mixture is thick and clear. Seal in clean, hot jars. SPICED PLUMS 4 quarts plums i tablespoon groimd cinnamon 3 pounds sugar i tablespoon cloves I pint vinegar i tablespoon allspice Make a sirup from the \inegar, sugar and spices. Boil for five minutes. Prick each plum with a fork ana pour the boiling sirup over the fruit. Let the whole stand three days, then skim out the plums, boil down the sirup until quite thick, add the plums and heat to boiling. Seal in clean, hot jars. DIXIE RELISH 3 or 4 whole red peppers i pint white onions I pint chopped sweet green 2 tablespoons salt peppers 4 tablespoons mustard seed I pint chopped sweet red 2 tablespoons celery seed peppers ji cup sugar I quart chopped cabbage i quart vinegar Soak green and red peppers in brine for twenty-four hours, using one cup salt to one gallon water. Take from the brine and freshen in clear, cold water, from one to two hours. Drain well, cut open, remove seeds and white sections, and chop the peppers. Put cabbage and onions through the food-chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, sugar and vinegar. Let the mixture stand overnight in a covered crock or enameled vessel. Drain, and heat the liquid. When hot add the other ingredients and cook for ten minutes. Seal in clean, hot jars. NEW DELINEATOR RECIPES 221 RED-PEPPER RELISH 12 red peppers i quart vinegar 12 green peppers 2 cups sugar 3 large onions 13/2 tablespoons salt Split the peppers and remove the seeds. Chop the peppers coarsely, pour boiling water over them and let stand for five minutes. Drain, pour more boiling water over them, and let stand ten minutes. Drain and add the chopped onions. Boil the vinegar, sugar, and salt for five minutes, and add all the other ingredients. Cook the mixture ten minutes after it has come to a boil. Pack in clean, hot glass jars. BEET RELISH I quart chopped cabbage 2 cups vinegar I quart chopped cooked beets i cup sugar I cup grated horseradish Salt Combine the cabbage, beets and horseradish and season with salt. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until clear. Seal in clean hot jars. This is particularly good with mutton. CALIFORNIA CHOW-CHOW 18 green tomatoes Yi cup salt 8 cucumbers 2 quarts vinegar 5 dozen small green onions i cup brown sugar I pound green string-beans 2 tablespoons turmeric powder I cauliflower 4 tablespoons mustard seed I bunch celery i tablespoon cloves 3 chopped red peppers i tablespoon pepper Dice the tomatoes, celery, and cucumbers, skin the onions and remove the tops, cut the beans in small pieces and separate the cauliflower into flowerets. Put all the vegetables, including the chopped red peppers, into an earthenware crock or bowl and sprinkle with the salt. Let stand twenty-four hours, then drain off the liquid. Heat the vinegar with the sugar and spices to the boiling-point, add the vegetables and cook until they are tender. Pack the pickles in clean, hot jars and seal. 222 NEW DELINEATOR RECIPES CRANBERRY CATCHUP lYi pounds cranberries i tablespoon cinnamon Vinegar i teaspoon ground cloves lYz cups sugar Wash and pick over the cranberries. Cover them with vinegar and cook until they burst. Force through a sieve. Add the other ingredients, return the mixture to the fire and simmer until thick. Seal in clean, hot jars. Serve as a relish with fowl or meat. GRAPE CATCHUP 4 pounds grapes 2 teaspoons cloves 2 pounds sugar 2 teaspoons allspice I pint \inegar 2 tablespoons cinnamon

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