Sauce Recipes

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

Walnut Ketchup

80 green walnuts, casings split 1.8 litres ( 3 pints/7 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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