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 way back into the far past, in fact as far back as pharonic Egypt, and potentially, even further back. Having said that, these, old records were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example thyme, fennel and asafoetida. For the centuries that followed, the upper-class families of Europe strove to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. By the advent of the twentieth century, cooking books are greatly in demand as a result of increased literacy, people having increased spare time and a general increase in wealth. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cathe's Cranberry Catsup recipe.
