Fruit marinade (catsup)

"This is great on venison deer and all game. also great on meat pies. We made this at home and I grew up with this. Men seem to love this and it is really much more elegant than ketchup at dinner."
 
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Ready In:
3hrs
Ingredients:
11
Yields:
20 pints
Serves:
72
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ingredients

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directions

  • Wash, peel,and dice the fruit and vegetables.
  • Put vinegar, salt and sugar in large stainless steel or enamel pot.
  • Heat to melt sugar.
  • Remove from stove.
  • Tie the spices in a cheesecloth bag.
  • Add the fruit, vegetables and spices.
  • Bring to a boil and simmer 1 1/2 hour stirring frequently.
  • Pour into sterilized pint jars, and process for 10 minutes.

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RECIPE SUBMITTED BY

I live in one of the truly blessed parts of this country , the Juan de Fuca Straits in front and the Olympic mountains behind me, we are in a rain shadow, so we get less than a third of the rain Seattle gets. I am a peon for the local newspaper, and am training my new shepherd puppy and will have my Arabian horse bred to a Connemara stallion for the best of both worlds. My favorite cookbooks are, anything by James Beard or Jacques Pepin, the early 1930 version of the Boston cookbook and The 1960's version of the New York Times cookbook. Basically, though I am a cookbook junkie, new or used I can always rationalize buying one or two or three. Two of my great joys in life are playing cards and laughing, I love to have fun. I enjoy volunteering in my community whether it be at the county fair (Home Arts Bldg, Superintendent) Organizing Classes for our Local Washington State Food Safety Advisors=Master Food preserver program. Also started an investment club, where we are actually holding our own these days. My pet peeve are lazy or ineffectual people and cheaters . For a free month I would read, ride, cook, can,play cards (pinochle, bridge) all night. Get a New York Times Sunday Crossword Omnibus and solve away. and of course cook and eat.
 
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