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From: arielle@sugar.NeoSoft.COM (Stephanie da Silva)
Newsgroups: rec.food.cooking,rec.food.recipes
Subject: Ketchups & Choucroute Garni
Followup-To: rec.food.cooking
Date: 16 Jan 1994 04:22:09 -0600
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Approved: arielle@taronga.com
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Grr, I hate it when I post to rec.food.recipes and I forget to approve it
and it gets mailed back to me.  "That's okay," I thought, "I'll just
resend it when it shows up on taronga."  Well, it never showed up.  So
here it tis again, the article I tried to post on ketchups, plus one
for the juniper berries thread (Choucroute Garni).  I pulled both of them
out of the archives.



Apple Ketchup

12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes.  Rub the apples
through a sieve or a food mill.  Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour.  Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated.  Makes about 2 pints (1 liter).


Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice.  When all is soft, put into jars and cover.  Process.
Makes about 5 pints (2 1/2 liters).


Lemon Ketchup

6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar

Cut off a piece from both ends of each lemon and rub in the salt.  Rub the
outsides of the lemons with salt.  Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger.  Add the
horseradish.

Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons.  Cover lightly and when cold, close the jar
tightly.  Refrigerate.  Strain after six months, or after 12 months.  The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).

Variation: Pack a few slices of ripe tomato in each jar.


Old-fashioned Tomato Ketchup

33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar

Stew the tomatoes in their own juices until soft and rub through a fine
sieve.  Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning.  Mix the spices and sugar with the
vinegar, and add to the tomatoes.  Boil up twice, then bottle.  Process.
Makes about 22 pints (11 liters).


Wild Plum Ketchup

10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves

Add the sugar to the plums, and place them in an enameled or stainless-steel
pan over medium heat.  Cover.  After 30 minutes, increase the heat and stir
the plum-sugar mixture.  Break some of the plums with a wooden spoon.

Continue cooking, stirring the mixture occasionally, so that it does not
stick to the pan.  In 15 minutes, all of the plums should be cooked through
and mashed.  Remove from heat and cool.

Mash the mixture with a wooden spoon.  Put the mashed pulp through a fine
sieve, and continue mashing until all of the liquid and some of the pulp
go through.  Discard the pits and the skins.  There should be about 4
quarts of liquid.  Boil the vinegar together with the spices for a few 
minutes.  Add the vinegar-spice mixture to the plum liquid, then boil 
vigorously, stirring constantly, for 15 minutes, or until the liquid has
reduced to 4 quarts again.  Pour into bottles or jars.  Process.
Makes 8 pints (4 liters).


English Ketchup

6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced

Mix the mushrooms with the salt in a blow, cover and let them stand for
nine days, stirring once or twice a day.  Put them into a stoneware crock,
cover tightly, and set hte crock in a pan of water.  Cook over low heat
for three hours.  Strain the mushrooms through a sieve into a pot, and add 
the remaining ingredients to the juice -- the proportions given for 5 cups
of mushroom liquid.  Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover.  Process.  Makes about 2 1/2 pints (1 1/4 liter).


Prince of Wales Ketchup

2 1/2 cups (625 ml) elderberry vinegar 
To make the elderberry vinegar, place 2 cups (1/2 liter) of 
stemmed elderberries in an ovenproof dish.  Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst.  Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg

Place all the ingredients in an enameled or stainless-steel pan.  Bring to
a boil.  Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle.  Cork tightly.  Refrigerate.  Leave for two
weeks before opening.  the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).


Oyster Ketchup

16 live oysters, shucked, the liquor reserved
2 1/2 cups (625 ml) dry sherry
2 tablespoons (30 ml) salt
1/2 teaspoon (2 ml) ground mace
1/4 teaspoon (1 ml) cayenne pepper
1 tablespoon (15 ml) brandy (optional)

Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper.
Boil up again, skim, then strain through a sieve.  Stir in the brandy.  
Put in jars and cover.  The ketchup will keep for 6 weeks, if refrigerated.
Makes about 2 1/2 pints (1 1/2 liters).

Variation: Use mussels instead of oysters.  A pounded anchovy or two may
also be added.


Lobster Ketchup

1 3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,
drained, body shell cut lengthwise in half, claws cracked with a mallet
6 salt anchovies
1 1/4 cups (300 ml) sherry or Madeira
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) chili or shallot vinegar
3 1/2 cups (875 ml) shallot wine

black peppercorns

Pick out all the lobster meat and pound the coral (roe) with the anchovy
fillets in a mortar.  When completely bruised, add the lobster meat;
pound and moisten it wtih the remaining ingredients.  Mix well, and put
the ketchup into wide-mouthed jars.  Put 1 teaspoon (5 ml) peppercorns
into each jar.  Close tightly.  Refrigerated, the ketchup will keep for
up to two months.

Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
(1/4 liter) of melted butter as a sauce for fish dishes.  For chili
vinegar, use 10 dried hot chilies.  Shallot vinegar is made by steeping
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for
three weeks; shallot wine by steeping the shallots in dry white wine.


Walnut Ketchup

24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves

Put the walnuts and salt into the water and leave them for nine days.  Remove
the walnuts from the brine and pound them in a mortar.  Combine the walnuts
and vinegar and leave them for a week, stirring every day.

Strain the mixture through a muslin bag, squeezing to extract all the liquor.
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain
and then bottle it.  Cover and process.  Makes about 3 pints (1 1/2 liters).




Choucroute Garnie

3 pounds sauerkraut
1/2 pound chunk bacon
2 tablespoons butter
1/2 cup carrots, thinly sliced
1 cup onions, thinly sliced
parsley sprigs
1 bay leaf
6 peppercorns
10 juniper berries (or 1/4 cup gin)
1 1/2 cups beef bouillon
3/4 cup water
1 cup dry white wine
salt
1 2 to 3 pound smoked pork butt
1 kielbasa
4 knockwurst
3 smoked bratwurst
3 unsmoked veal sausages

Drain the sauerkraut.  Place in a large bowl and cover with cold water.
Soak for 20 minutes, changing the water twice.  Drain again.  Then take
up large handfuls and squeeze out as much water as possible.  Set aside.  
Remove the rind from the bacon and cut into strips about two inches long 
and one half inch wide.  Blanch bacon by placing in a saucepan and covering 
with two quarts of cold water.  Bring to a boil, then simmer 10 minutes.  
Drain.  Melt the butter in a two and one half or three quart casserole.  
Add the blanched bacon, carrots and onion and cook slowly, covered, for 10
minutes.  Do not let the vegetables brown.  Stir in the sauerkraut, breaking
up any clumps in it.  Cover and cook on top of the range slowly for 10
minutes.  Preheat the oven to 325F.  Tie the parsley, bay leaf, peppercorns,
and juniper berries in cheesecloth, and bury them in the sauerkraut.  Pour
in the bouillon, water, wine and gin if you are using it.  Add salt to
taste.  Continue cooking on top of hte stove until it comes to a boil, then
place in the oven and cook, covered, for 4 hours.  Check now and then to be
sure the sauerkraut is not too dry.  If all the liquid has cooked away, add
a little more bouillon or wine.  The sauerkraut should just bubble.

Start the meat two and one half hours before serving.  Place the pork butt
in a pot, cover with cold water, and bring to a boil.  Reduce the heat and
simmer, covered, two hours.  Start the sausages one hour before serving
time.  Place the kielbasa in a large pot with cold water to cover.  Bring
to a boil, then simmer, covered, 20 minutes.  Add the knockwurst and smoked
bratwurst to the kielbasa pot.  Bring to a boil again, the simmer 10 minutes.
Add the veal sausages and simmer 5 minutes longer.  Turn off the heat and
let stand 5 minutes more.  Remove the herb bouquet before transferring the
choucroute to a platter.