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  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)

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: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 382 Calories from Fat 39

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 0.97 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 754 mg31.4%

Total Carbohydrates 82 g27.5%

Dietary Fiber 14.9 g59.5%

Sugars 53.5 g

Protein 15 g29.4%

Vitamin A 149.4% Vitamin C 440.8%

Calcium 43% Iron 60.5%

*Based on a 2000 Calorie diet

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