FIG CATSUP
Provided by Damaris Phillips
Categories condiment
Time 1h30m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.
- In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
- Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.
FLAVORED KETCHUP 10 WAYS
From barbecue to teriyaki, we're shaking up the ketchup bottle with 10 different recipes for America's favorite condiment.
Provided by By Stephanie Wise
Categories Condiment
Time 5m
Yield 4
Number Of Ingredients 36
Steps:
- For each recipe, mix ingredients in small bowl.
- Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.
Nutrition Facts : ServingSize 1 Serving
FRESH ORGANIC CATSUP
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
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
FRUIT BBQ MARINADE
Pineapple with a sweet and sour twist. The pineapple juice is a natural meat tenderizer!
Provided by GIGI29715
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 8m
Yield 8
Number Of Ingredients 9
Steps:
- Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
- Marinade meat of choice overnight or up to 24 hours.
- Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 60.7 g, Fat 2.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 22.9 mg, Sugar 44.5 g
FRUIT MARINADE (CATSUP)
This is great on venison deer and all game. also great on meat pies. We made this at home and I grew up with this. Men seem to love this and it is really much more elegant than ketchup at dinner.
Provided by Lulu B
Categories Sauces
Time 3h
Yield 20 pints, 72 serving(s)
Number Of Ingredients 11
Steps:
- Wash, peel,and dice the fruit and vegetables.
- Put vinegar, salt and sugar in large stainless steel or enamel pot.
- Heat to melt sugar.
- Remove from stove.
- Tie the spices in a cheesecloth bag.
- Add the fruit, vegetables and spices.
- Bring to a boil and simmer 1 1/2 hour stirring frequently.
- Pour into sterilized pint jars, and process for 10 minutes.
Nutrition Facts : Calories 86.3, Fat 0.2, Sodium 106.3, Carbohydrate 21.1, Fiber 1.9, Sugar 17.9, Protein 0.9
FRUIT KETCHUP
This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.
Provided by Michel Lagace
Categories Apple
Time 2h
Yield 10 Mason Jars
Number Of Ingredients 11
Steps:
- Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
- Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
- Bring to a boil and simmer for an hour.
- While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
- When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
- Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.
Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3
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