4 cup cranberries, fresh (1 pound)
2 cup onion, finely chopped
2 cup water
4 cup sugar
2 cup vinegar, white
1 tsp pepper
1 tbsp salt
1 tbsp cinnamon, ground
1 tbsp allspice, ground
1 tbsp celery seeds
2 tsp cloves, ground
Directions
In 3-quart Dutch oven, combine cranberries, onion and water; bring to
a boil. Cover and simmer 10 minutes (or until berries are easily
mashed).
Puree mixture or push through a sieve. In Dutch oven, combine puree,
sugar, vinegar and spices; bring to a boil. Boil gently, uncovered,
for 30 to 35 minutes, or until the mixture is the consistency of
catsup. Stir occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam. Ladle into hot canning jars,
leaving 1/2 inch, and put lids on jars. Put in boiling water for 5
minutes.
Servings: 2 pints
Cathe's Cranberry Catsup Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dutch Oven; Fruit
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further. In practice though, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks used a good variety of spices, including a few that will be familiar to modern cooks like bay, rue and parsley. Closer to modern times, we find some recipe books from the 14th Century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is served today, but instead accounts of the types of food on the tables of the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including rosemary and coriander. These new foods and spices was responsible for an increase in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few centuries, the powerful and rich competed with each other to offer the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookbooks are in great demand, due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Cathe's Cranberry Catsup recipe.
