Walnut
Ketchup
| 80 green walnuts, casings split |
1.8 litres ( 3 pints/7½ cups ) vinegar |
| 250 g ( 8 oz ) onions, chopped |
185 g ( 6 oz) non-iodized salt |
| 1 tablespoon black peppercorns |
1 tablespoon allspice berries |
| 12 whole cloves |
6 blades mace |
Use walnuts before
shells form inside green casing ( if not available, use ordinary walnuts ). In a
food processor/blender, chop walnuts. In a large saucepan, bring vinegar,
onions, salt and spices to the boil.
In a large bowl, cover
chopped walnuts with boiling liquid. Cover, and let stand for 14 days in a cold
place ( refrigerator ). Stir each day. On the 14th day, strain through a jelly
bag into a saucepan and bring the strained liquid to the boil. Simmer for 1
hour.
Ladle the hot sauce into
hot, sterilized jars or bottles. Wipe the tops of the jars with a clean, damp
cloth. Seal. Add to soups, stews and casseroles.
Makes 5, 250 g ( 8 oz ) jars/bottles.
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