KETCHUP RECIPE BY TASTY
Here's what you need: tomato paste, light brown sugar, dark molasses, garlic powder, onion powder, mustard powder, ground cinnamon, ground allspice, worcestershire sauce, apple cider vinegar, kosher salt, filtered water
Provided by Betsy Carter
Yield 4 cups
Number Of Ingredients 12
Steps:
- In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
- Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 74 grams, Fat 0 grams, Fiber 7 grams, Protein 7 grams, Sugar 60 grams
QUICK CURRY KETCHUP
This authentic German currywurst sauce recipe was given to me by a friend who owned a beer hall in Berlin. Serve this over bratwurst and sprinkle with a little more curry powder to make it an authentic currywurst.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 23 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.4 g, Sodium 701.9 mg, Sugar 20.3 g
CURRANT-GLAZED CORNISH HENS
The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.
Nutrition Facts :
CURRANT KETCHUP BASTE
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
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
RACK OF LAMB (WITH LEMON ROSEMARY BASTE)
Make and share this Rack of Lamb (With Lemon Rosemary Baste) recipe from Food.com.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 31m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 470 degrees.
- Combine lemon juice, rosemary, oregano, salt& pepper in a small bowl.
- Place oil into a heavy skillet& sear lamb over high heat for 3 minutes per side.
- Coat lamb with the sauce.
- Place rack of lamb, fat side up, in a roasting pan, uncovered,& roast in the middle of the oven for 15 minutes for medium-rare.
- You can test for doneness with a meat thermometer that should read 130° to 140°.
- Remove from oven& transfer to a warm plate& allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 75.5, Fat 7.2, SaturatedFat 1.1, Sodium 1.4, Carbohydrate 4, Fiber 1.4, Sugar 0.6, Protein 0.3
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