Grape Catsup

Ingredients

• Measure pulp
• 1 pound of brown sugar
• 1 cup of vinegar
• a heaping teaspoon each of cinnamon
• 1/2 teaspoon of cloves
• salt to taste
• pepper to taste

Method

1. 1

   Strain and mash grapes, cook until tender.

2. 2

   Mash through a sieve, leaving skins and seeds.

3. 3

   Combine pulp with sugar, vinegar, and spices.

4. 4

   Cook slowly until reduced to less than half and very thick.

5. 5

   Seal in bottles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 89. The excerpt below is the record exactly as published.

GRAPE CATSUP. Cook 2 quarts of ripe wild grapes in enough mild vinegar to cover, until soft. Then add 1 cup of sugar, 1 tablespoon of cinnamon and 1 teaspoon each of cloves and allspice and a dash of cayenne. Cook until thick. Put away in the usual manner. GRAPE CATSUP. Strain and mash grapes that are not fully ripe; put into a kettle with just enough water to prevent scorching. Cook until tender; mash through a sieve, leaving only skin and seeds. Measure pulp and to every 3 pints allow 1 pound of brown sugar, 1 cup of vinegar and a heaping teaspoon each of cinnamon, allspice, mace, !/o teaspoon of cloves, salt and pep- per to tas

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