Ketchup Recipes

[Guest guest]

Here's some that I found:

 

* Exported from MasterCook *

 

Jim's Chipotle Ketchup

 

Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me/pg314

Serving Size : 1 Preparation Time :0:00

Categories : Condiments Sauces & Seasonings

 

Amount Measure Ingredient -- Preparation Method

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2 cups tomato sauce

1 cup white distilled vinegar

1 teaspoon dry mustard

1/2 cup honey

2 stalks celery -- with leaves, cut

into 8 pieces

1 yellow onion -- quartered

6 chipotle chiles -- stemmed, seeded

(reserve seeds , softened, and finely

chopped

-- 1-inch of stick of cinnamon

1/2 teaspoon whole cloves

 

In a 1 1/2-quart saucepan, combine the tomato sauce, vinegar, mustard, and

honey. Add the celery and onion. Add the chipotles to the saucepan and

bring to a boil over medium heat. Combine the cinnamon, cloves, and

chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce

the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse

with the spices. Remove the celery, onion, and spice bag. and bottle.

 

This ketchup isn't blazingly hot, just spicy hot, and infused with a smoky

flavor. Store ketchup in the refrigerator for up to I month.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

MC formatted by Brenda Adams <adamsfmle

 

 

 

 

 

 

 

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NOTES : Makes 1 1/2 pints

 

 

 

* Exported from MasterCook *

 

Ketchup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

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4 gallons tomatoes -- ripe

2 Onions

5 stalks celery

2 Green Sweet Peppers

3 Cups Granulated Sugar

2 Cups Apple Cider Vinegar

1/4 Teaspoon Ground Cloves

1/2 Teaspoon Allspice

1/2 Teaspoon Cinnamon

3 Tablespoons Salt

 

Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables.

Cook tomatoes, onions, celery and peppers together until soft and mushy. Force

through a food press or very fine strainer. Place the strained mixture in a

soup kettle and add the remaining ingredients.

Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.

 

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Nutr. Assoc. : 1516 999 275 685 0 1573 393 15 385 0

 

* Exported from MasterCook *

 

Mango Ketchup

 

Recipe By : Allen Susser of Chef Allen's, Aventura, FL

Serving Size : 8 Preparation Time :1:15

Categories : New American Cuisine Condiments

Sauces And Gravies

 

Amount Measure Ingredient -- Preparation Method

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4 medium mangos

2 ounces vinegar

1 tablespoon ginger

1 dash cinnamon

1 teaspoon salt

1/2 cup raw sugar

1/2 cup white wine

1/2 teaspoon allspice

1/2 teaspoon cayenne pepper

1 whole clove

 

STEP ONE:

Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted

with a stainless steel blade.

 

STEP TWO:

Add the remaining ingredients and pulse together.

 

STEP THREE:

In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until

well-reduced and thickened. Remove from the heat and let cool.

 

STEP FOUR:

Strain through a fine sieve. Refrigerate for 24 hours before using.

 

 

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Nutr. Assoc. : 0 1573 630 0 0 1440 0 0 0 0