Currant Ketchup
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
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.
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.
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