Post by chief_cook2 on Oct 13, 2005 12:11:43 GMT -6
Grape Catsup
Pick 5pts. of catawaba grapes from the stem (Concords or Delawares will do, but are not so tart); wash them and let drain; then simmer till they are so soft you can rub all but the seeds through a colander(I think grape seeds will go through an ordinary colander, a wire sieve would be better) with care. After this is done add 2 pts. of brown sugar, 2 pt. of vinegar, 2 teaspoonfuls of each of allspice and cloves, and 1 tablespoonful of cinnamon, 1 1/2 teaspoonfuls of mace, 1 of salt, and 1/2 a teaspoonful of red pepper. Put all into a porcelain kettle, let them boil slowly until they are as thick as you like catsup to be. Bottle, cork and seal.
Pick 5pts. of catawaba grapes from the stem (Concords or Delawares will do, but are not so tart); wash them and let drain; then simmer till they are so soft you can rub all but the seeds through a colander(I think grape seeds will go through an ordinary colander, a wire sieve would be better) with care. After this is done add 2 pts. of brown sugar, 2 pt. of vinegar, 2 teaspoonfuls of each of allspice and cloves, and 1 tablespoonful of cinnamon, 1 1/2 teaspoonfuls of mace, 1 of salt, and 1/2 a teaspoonful of red pepper. Put all into a porcelain kettle, let them boil slowly until they are as thick as you like catsup to be. Bottle, cork and seal.