Spicy Pumpkin Catsup
|White onion||6 Ounce|
|Pumpkin puree||1 Cup (16 tbs), pure variety, not pie filling|
|Water||1⁄2 Cup (8 tbs)|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Apple juice||2 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Freshly grated ginger||1⁄8 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
Put the onion through a juice extractor. (This should yield about 1/4 cup onion juice.)
Put the pumpkin in a small saucepan.
Whisk in the water, onion juice, vinegar, and apple juice.
Add all the remaining ingredients, stir, and simmer for about 20 minutes, uncovered.
The mixture will be done when the water doesn't separate from a small portion removed to a plate.
Use hot as a sauce or refrigerate for 1 to 2 hours to thicken and serve chilled as a catsup.
The catsup will keep for about a week in the refrigerator.