Catsup Recipe
Ingredients
| Tomato juice large can | 1 | |
| Celery | 2 Cup (16 tbs), sliced | |
| 1 teaspoon each allspice, mace and celery seed | ||
| Cloves | 8 | |
| Peppercorns | 8 | |
| Cinnamon | 1 Inch | |
| Dry mustard | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Cayenne pepper | 1 Dash | |
| Salt | 1 To taste | |
| Artificial sweetener to equal 2 tablespoons sugar, or to taste | ||
Directions
Boil first nine ingredients in electric skillet or wide saucepan (its large surface permits quick evaporation) until reduced by half.
Stir frequently to prevent scorching.
If there is much spattering, set cover atilt on pan.
Put sauce through strainer and press out juice from celery, then put sauce back in skillet.
Add all the remaining ingredients, except sweetener.
Bring to boil and cook 10 minutes longer at fast-simmer temperature (stir —don't let it scorch).
Stir in sweetener.
Store in refrigerator to use as needed (it will keep for weeks), or bring some to your friends in the Weight Watchers class.
Stir frequently to prevent scorching.
If there is much spattering, set cover atilt on pan.
Put sauce through strainer and press out juice from celery, then put sauce back in skillet.
Add all the remaining ingredients, except sweetener.
Bring to boil and cook 10 minutes longer at fast-simmer temperature (stir —don't let it scorch).
Stir in sweetener.
Store in refrigerator to use as needed (it will keep for weeks), or bring some to your friends in the Weight Watchers class.
Chef
