Zutaten für Currant Catsup
- Red Currants
- Cider Vinegar
- Cinnamon
- Ground Cloves
- Ground Allspice
- Cayenne
- 1 cup granulated sugar
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Zubereitung von Currant Catsup
- Combine currants, vinegar, sugar, ginger, and spices in a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low, and simmer for 45-50 minutes, stirring occasionally, until the mixture has thickened to your desired consistency. The chutney should coat the back of a spoon.
- Remove from heat and stir in the lemon juice.
- Allow the catsup to cool completely before transferring to a sterilized jar or container.
- Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
0g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Canning Condiments Etc Fruit Canadian Holiday Event Low Fat Summer Easter Dietary Gifts Christmas Low Sodium Low Cholesterol Seasonal Low Saturated Fat Savory Sauces Healthy 2 Ontario Low In Something Number Of Servings Technique
