* Exported from MasterCook *
Currant Ketchup
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried currants
3 cups water
1/4 cup dark brown sugar -- packed
2/3 cup cider vinegar -- or to taste
2 shallots -- minced
1 tablespoon minced fresh ginger
1 teaspoon yellow mustard seed
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
salt and freshly ground black pepper -- to taste
Combine all of the ingredients in a medium-size, heavy, nonreactive
saucepan. Bring to a boil over medium-high heat, then lower the heat,
cover, and gently simmer until thickened, 40 minutes. Stir the ketchup
occasionally.
Correct the seasonings, adding salt, cayenne, vinegar, or brown sugar to
taste: The ketchup should be a little sweet, a little sour, and a little
hot.
Puree the mixture in the blender, adding a little water, if necessary, to
obtain a smooth sauce. Transfer the ketchup to sterile jars and store in
the refrigerator. It will keep for several weeks.
Makes 3 cups (48 one-tablespoon servings)
AuthorNote: This recipe was inspired by one I found in a nineteenth
century English cookbook. It's unlikely that its creator had every been to
Florida. Nonetheless, its sweet-hot-fruity flavor is very much at home in
our sunbelt cuisine. Currant ketchup goes particularly well with pork,
lam, and venison.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 23 Calories; trace Fat (1.5%
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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