Currant Catsup Recipes

CURRANT CATSUP

Currant Catsup image

Not at all like tomato catsup, more of a smooth textured (lightly)spicy sweet chutney. Excellent with poultry dishes.

Provided by Jenny Sanders

Categories Sauces

Time 1h

Yield 5 250 ml jars, 80 serving(s)

Number Of Ingredients 7

Ingredients

8 cups cleaned red currants
3 cups cider vinegar
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon cayenne
4 cups sugar

Steps:

The currants should be washed and picked over. Leave on the stems, but remove any leaves.
Boil them with the vinegar until all are 'popped'.
Strain well; discard seeds and stems. You should get about 5 cups of juice.
Put the juice in a pot and add the spices mixed to a paste with a little of the currant juice.
Bring to a boil and add the sugar.
Boil hard for about 10 minutes.
Start testing for "gel".
There are several ways to do this, but the easiest is to put a drop on a frozen surface (like an ice cube) and see if it will wrinkle when pushed with your finger. Alternately, keep dipping you spoon in the mixture as it boils. Once it starts running off in two streams, keep careful watch: when it runs off in multiple streams, or in a sheet, it is done.
When this is achieved, ladle into sterlized jars and seal with sterilized lids.
The original recipe did not call for this, but I pop them back in the boiling water bath for 5 minutes just for safety sake.

Nutrition Facts : Calories 47.2, Sodium 0.7, Carbohydrate 11.7, Fiber 0.5, Sugar 10.9, Protein 0.2

FRESH ORGANIC CATSUP

Fresh Organic Catsup image

Use organic ingredients to make this home made ketchup with no sodium. Perfect for the Paleolithic Diet.

Provided by Montgomery Bakers

Categories Side Dish Sauces and Condiments Recipes

Time 55m

Yield 20

Number Of Ingredients 11

Ingredients

4 pounds tomatoes, seeded and diced
1 large onion, chopped
2 cloves garlic, chopped
¼ cup unsweetened apple juice
1 pinch cayenne pepper
1 bay leaf
3 tablespoons apple cider vinegar
½ teaspoon whole cloves
1 teaspoon celery seed
1 teaspoon black peppercorns
½ cup lemon juice

Steps:

Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil. Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.
Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat. Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.

Nutrition Facts : Calories 24.1 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 5.5 mg, Sugar 3.2 g

CURRANT KETCHUP BASTE

Currant Ketchup Baste image

Add a touch of spice to your cooked meat with this delicious currant ketchup, ideal for basting grilled pork, lamb or chicken.

Provided by English_Rose

Categories Meat

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

9 ounces currants
1 1/4 cups water
4 ounces brown sugar
1/4 cup cider vinegar
2 shallots, minced
1 tablespoon fresh gingerroot, grated
1 teaspoon ground yellow mustard seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt & freshly ground black pepper

Steps:

Place the currants, water, sugar, vinegar, shallot, ginger, mustard, cinnamon, cayenne, cloves, allspice, salt and freshly ground pepper into a heavy-based saucepan.
Bring to the boil, reduce the heat and simmer gently for 30 minutes, stirring now and then.
Cool slightly and then blend in a food processor or jug blender, adding a little water if required. Transfer to a warm, sterilised jar, cover with a waxed disc, cool and cover tightly.
To use the currant ketchup, simply baste the lamb, pork or chicken during the last few minutes of cooking.

Nutrition Facts : Calories 152.3, Fat 0.2, Sodium 10.2, Carbohydrate 38.8, Fiber 2.4, Sugar 35.2, Protein 1.6

CURRANT JELLY WIENER SAUCE

Currant Jelly Wiener Sauce image

These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce.

Provided by JAZZY-GIRL

Categories Appetizers and Snacks Meat and Poultry Beef

Time 2h10m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup red currant jelly
1 cup prepared Dijon-style mustard
¼ cup ketchup
¾ cup brown sugar
4 (16 ounce) packages little smokie sausages

Steps:

In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.9 g, Cholesterol 47 mg, Fat 20.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 1031.7 mg, Sugar 16.9 g

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