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Catsup

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Ingredients
  Canned tomato juice 46 Fluid Ounce
  Sliced celery 2 Cup (32 tbs)
  Allspice 1 Teaspoon
  Mace 1 Teaspoon
  Celery seed 1 Teaspoon
  Cloves 8
  Peppercorns 8
  Cinnamon stick 1 Inch
  Dry mustard 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Cider vinegar 1⁄2 Cup (8 tbs)
  Cayenne pepper 1 Dash
  Salt To Taste
  Artificial sweetener To Taste (Equal To 2 Tablespoons Sugar)
Directions

Boil first nine ingredients in electric skillet or wide saucepan (its large surface permits quick evaporation) until reduced by half.
Stir frequently to prevent scorching.
If there is much spattering, set cover atilt on pan.
Put sauce through strainer and press out juice from celery, then put sauce back in skillet.
Add all the remaining ingredients, except sweetener.
Bring to boil and cook 10 minutes longer at fast-simmer temperature (stir —don't let it scorch).
Stir in sweetener.
Store in refrigerator to use as needed (it will keep for weeks), or bring some to your friends in the Weight Watchers class.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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