Quebec Fruit Ketchup Ii Recipes
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
QUEBEC FRUIT KETCHUP
In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!
Provided by Louise in Montreal
Categories Apple
Time 2h30m
Yield 6 250 ml jars
Number Of Ingredients 11
Steps:
- Peel and cut the tomatoes in big chunks.
- Peel, cut the core away and cut the apples in pieces.
- Slice the celery stalks thinly.
- Cut the pepper, slice off the seeds and cut in small pieces.
- Peel the onions and slice them to obtain nice thin slices.
- Pour the fruit cocktail can through a sieve and keep only the fruits.
- Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
- For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
- Put in sterilized jars (Mason type) and close the lids.
- Store in a dark cool place.
Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7
QUEBEC FRUIT KETCHUP II
Make and share this Quebec Fruit Ketchup II recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chutneys
Time 1h45m
Yield 12 jars
Number Of Ingredients 9
Steps:
- Chop fruits and vegetables.
- Place all ingredients in a large pot.
- Cook on medium heat for 1 1/2 to 2 hours.
Nutrition Facts : Calories 411.5, Fat 0.9, SaturatedFat 0.1, Sodium 27, Carbohydrate 102.4, Fiber 10.2, Sugar 86.8, Protein 3.5
FRUIT KETCHUP
Make and share this Fruit Ketchup recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chutneys
Time 16m
Yield 5 jars
Number Of Ingredients 9
Steps:
- Blanch tomatoes and peaches to remove skin.
- Peel other fruits.
- Cut into cubes and place in large pot.
- Add brown sugar, vinegar, salt and marinating spices.
- Bring to a boil and simmer for 1 hour.
- Remove spices and allow to cool.
- Pour into sterilized jars.
Nutrition Facts : Calories 535.7, Fat 1, SaturatedFat 0.2, Sodium 1003, Carbohydrate 132.5, Fiber 10.1, Sugar 115.2, Protein 4.5
SCOTTISH TABLET II
Make and share this Scottish Tablet II recipe from Food.com.
Provided by Millereg
Categories Candy
Time 52m
Yield 5 pounds, 40-60 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter on low heat in water in a deep saucepan.
- Add sugar and bring to boil, stirring slowly all the time.
- When boiling, add condensed milk and simmer, stirring constantly to prevent sticking.
- Stop stirring when all bubbles vanish (excess moisture has now gone).
- Take off the heat and add any flavouring of your choice.
- Beat well for at least 5 minutes.
- Pour into a greased rectangular cookie sheet or rectangular pan.
- When cold, knife out and cut into bite-size cubes.
- Wrap in waxed paper to store.
Nutrition Facts : Calories 296.8, Fat 5.6, SaturatedFat 3.5, Cholesterol 16.1, Sodium 15.3, Carbohydrate 62.9, Sugar 62.9, Protein 0.9
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