Currant Catsup. Mrs. E. Recipe

Currant catsup, also known as currant ketchup, is a delicious condiment that dates back to the late 18th century. It originated in England and was traditionally made by simmering currants with various spices and sweeteners to create a rich, tangy, and slightly sweet sauce.

The recipe for currant catsup has evolved over time, and today I will guide you through Mrs. E.'s version of this delightful condiment. With a perfect balance of flavors and a hint of spices, it is sure to become a family favorite. Plus, I'll share some fun facts about currants and offer suggestions for similar recipe dishes. So let's get started!

- 5 quarts of currant juice
- 3 pounds of sugar
- 1 pint of vinegar
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground cloves
- 1 teaspoon of salt
- 1 teaspoon of pepper

1. Begin by preparing the currant juice. You can use store-bought pure currant juice or make your own by crushing fresh currants and straining out the juice.
2. In a large saucepan, combine the currant juice and sugar. Stir well and bring the mixture to a boil over medium heat.
3. Reduce the heat to low and simmer the juice and sugar mixture until it thickens, which may take about 1-2 hours. Stir occasionally to prevent sticking and burning.
4. Once thickened, add the vinegar, ground cinnamon, ground cloves, salt, and pepper to the saucepan. Mix well to incorporate all the ingredients.
5. Continue simmering the mixture for an additional 15-20 minutes to allow the flavors to meld together.
6. Once done, remove the saucepan from heat. Let the currant catsup cool down to room temperature.
7. Sterilize glass bottles or jars by boiling them in water for a few minutes. Make sure they are completely dry before pouring in the catsup. This helps extend its shelf life.
8. Carefully transfer the cooled catsup into the sterilized bottles or jars, ensuring they are filled to the top. Seal tightly.
9. Store the currant catsup in a cool, dark place, such as a pantry or cupboard. It will continue to mature and develop flavor over time.
10. Once opened, refrigerate the catsup and use it within a month for the best quality.

Fun facts about currants:
- Currants are small, round berries that grow on deciduous shrubs. They come in different colors, including red, black, and white.
- Currants are a rich source of vitamins, minerals, and antioxidants.
- Currants have been cultivated for centuries and were once widely used in cooking and baking, especially in Europe.

Similar recipe dishes:
1. Cranberry Sauce: Similar to currant catsup, cranberry sauce is a sweet and tangy condiment that pairs well with roasted meats and holiday feasts. It is made by cooking cranberries with sugar, water, and various spices.
2. Tomato Ketchup: This classic condiment has a similar consistency to currant catsup but is made from tomatoes, vinegar, sugar, and spices instead. It is a versatile and widely popular sauce used for burgers, fries, and more.
3. Plum Sauce: Plum sauce, also known as duck sauce, is a sweet and tangy condiment commonly used in Chinese cuisine. It is made by simmering plums with sugar, vinegar, soy sauce, and various spices.

So there you have it - a delicious recipe for homemade currant catsup. Enjoy this traditional condiment with your favorite meats, sandwiches, or even as a dipping sauce. Its vibrant color and unique flavor will surely enhance your culinary creations.



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