Sauce Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Mushroom Ketchup

1 kg ( 2 lb ) large, dark open mushrooms 90 g ( 3 oz/ cup ) coarse cooking salt
600 ml ( 1 pint/2 cups ) vinegar 1 5cm ( 2in ) piece of dried ginger
6 blades of mace 4 whole cloves
1 teaspoon of allspice 1 teaspoon black peppercorns
1, 2 cm ( 1 in ) cinnamon stick  

   Cut off the bottom of the mushroom stalks and discard. Break the mushrooms and stalks into small pieces. In a large ovenware bowl, layer the mushrooms and salt. Let stand in a cool place for 5 days, stirring each day.

   On the 5th day, preheat the oven to 150C ( 300 F ). Cover the mushrooms and liquid in bowl with tinfoil. Place in the oven for 1 hours. Strain through a jelly bag. In a large saucepan, bring the liquid, vinegar ginger and spices to the boil. Reduce the heat, and simmer until the liquid is reduced by half. Strain  through a jelly bag into another large saucepan. Bring to the boil and simmer until thickened.

   Ladle into hot sterilized jars and seal.

   Makes 2, 250 g ( 8 oz ) jars.

 

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