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MUSTARD KETCHUP
1 CUP SUGAR
1/4 CUP CORNFLOUR
3 TBSPS. DRY MUSTARD
1 TBSP. TURMERIC
2 CUPS WHITE VINEGAR
1 TSP. SALT
2 CUPS WATER.
MIX ALL TOGETHER IN LARGE POT.HEAT OVER MEDIUM ELEMENT UNTIL IT STARTS TO BOIL,STIRRING WELL UNTIL IT THICKENS REMOVE FROM HEAT.
BOTTLE IN STERILISED JARS OR FANCY BOTTLES. STORE IN REFRIGERATOR.
SERVE WITH SAUSAGES,FISHCAKES ETC. FOR
BBQ MEALS. MAKES 1 LITRE.
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SWEET N'SOUR SAUCE:
2 TBSPS. CIDER VINEGAR. 1 CUP SULTANAS.
1TSP. DRY MUSTARD. 6 TBSPS. SHERRY.
6 TBSPS. HONEY. 4 TBSPS. WATER.
1 CUP TOMATO RELISH.
METHOD:
COMBINE ALL INGREDIENTS AND SIMMER FOR ABOUT 5-10 MINS.
SERVE AS SAUCE WITH PORK,VEAL OR POULTRY.
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MEATBALLS SWEET SAUCE:
1/4 CUP SEEDED RAISINS IN ABOUT 1 CUP WATER.
1 SMALL CAN PINEAPPLE PIECES AND SYRUP.
1/4 CUP SUGAR.
1/4 CUP VINEGAR.
1 TBSP. SOY SAUCE.
1&1/2 TBSPS CORNFLOUR.
1/2 CUP CHOPPED GREEN PEPPERS.
1/4 CUP CHOPPED ONION.
METHOD:
IN LARGE PAN PLACE THE RAISIN LIQUID ,PINEAPPLE PIECES AND SYRUP,RAISINS,SUGAR,VINEGAR & SOY SAUCE.
BRING TO BOIL;
BLEND CORNFLOUR WITH A LITTLE EXTRA WATER AND USE TO THICKEN THE HOT LIQUID,STIRRING CONSTANTLY.
ADD THE CHOPPED GREEN PEPPERS AND ONION AND SIMMER FOR 1 MIN. POUR OVER MEATBALLS OR SERVE SEPARATELY.
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BEEF SAUCE:
1 OZ BUTTER
1 CUP CLARET
3 TBSPS TOMATO SAUCE
1/2 CUP STONED PRUNES.
1TSP CORNFLOUR
4OZ WATER.
METHOD:
MELT BUTTER IN PAN,WHEN STARTING TO BROWN ADD CLARET,TOMATO SAUCE & PRUNES.BLEND CORNFLOUR WITH WATER AND ADD TO MIXTURE.COOK UNTIL PRUNES ARE WELL COOKED AND MIXTURE IS THICKENING. SERVE ON BEEF ROLL UPS/BEEF OLIVES ETC..
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APPLE CHUTNEY:
6LBS APPLES. 1TBSP.SALT, 1/2 TSP PEPPER,
1 & 1/2 LB.ONIONS,2LB.SUGAR,2LB.SULTANAS.
METHOD:
SKIN APPLES & ONIONS AND CHOP FINELY.
SIMMER WITH A LITTLE WATER UNTIL SOFT.
ADD THE OTHER INGREDIENTS AND COOK FOR
45 MINS-1 HR.
POUR INTO HOT,DRY JARS,COOL AND SEAL.
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TOMATO CHUTNEY:
2.2KGS[5LBS]GREEN TOMATOES./1.3KG.[3LBS]CUT UP APPLES
CUT UP TOMATOES AND ADD APPLES TO PRESERVING PAN.
ADD THESE INGREDIENTS.:
6 LARGE ONIONS,
1 LITRE[2PINTS]VINEGAR, 100G[3&1/2 OZ]SALT.
1 TSP PEPPER, 2TSPS. CLOVES,
2CHILLIES, 225G[1/2LB]SLICED LEMON PEEL,
500G[1LB]SEEDLESS RAISINS, 1KG.[2LBS]BROWN SUGAR.
BOIL ALL TOGETHER 3 HRS.OR LONGER.BOTTLE AND CORK WHEN COOL[-USE LARGE 1.5 LITRE BOTTLES AND PUT LIDS BACK ON] N.B.-TAKES UP LESS SPACE AND NO CORKS!
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BEETROOT CHUTNEY:
MINCE 1KG.[2LB]COOKED BETROOT.AND ALSO 500G[1LB]ONIONS.
PUT IN LARGE PAN WITH 2 CUPS SUGAR,
1 TSP ALLSPICE,
5 PEPPERCORNS.
1TBSP SALT.
COVER WITH VINEGAR.& BOIL TOGETHER FOR 25 MINS.
THEN THICKEN WITH 1/2 CUP FLOUR MIXED TO A SMOOTH PASTE AND BOIL APPROX. 5 MINS.MORE.PUT INTO JARS WHEN COLD.
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QUICK N' EASY SAUCE:
3 JARS OF JAM PREF DARK -PLUM/BERRY/(OLD JAM)
1 TSP CRUSHED GARLIC
1 TSP CLOVES
1 TSP CRUSHED GINGER
1 KG [2LBS ] APPLES.-CUT UP.
1/2 TSP CAYENNE PEPPER.
COVER WITH MALT VINEGAR AND BOIL TILL JAM IS MELTED.AND
APPLES ARE COOKED. STIR WELL.COOK TILL PULPED .PUT THRU COLANDER TO TAKE OUT ANY STONES [PLUMS]BOTTLE WHEN COOL.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
VARIATION OF ABOVE RECIPE;
2.7KG[6LBS]FRUIT[APRICOTS] . 3TSP CLOVES.
3LITRES [5&1/2 PINTS]VINEGAR. 3TSP PEPPER.
6TSPS SALT. 3TSP GROUND GINGER.
750G [1&1/2LB]TOMATOES. 50G[2OZ]GARLIC OR 6 ONIONS.
1KG.2LBS]APPLES. 3-4 JARS OF JAM- PREF. PLUM BLACKCURRRANT ETC.
1/2 TSP CAYENNE PEPPER.
METHOD:
CUT UP TOMATOES,APPLES,ONIONS.ETC. PUT ALL INGREDIENTS INTO A PRESERVING PAN.COOK UNTIL ALL ARE PULPED[ABOUT 3 HRS]
PUT THRU COLANDER AND BOTTLE WHEN COOL
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TOMATO SAUCE:
CUT UP 3.5KG[8LBS]TOMATOES,6 LARGE ONIONS,1KG[2LB]APPLES.
PUT ALL IN A PRESERVING PAN.
ADD 1 LITRE[2PINTS](5CUPS)MALT VINEGAR.
125G[4OZ](2TBSPS)SALT.
1KG[2LBS](3CUPS) SUGAR-WHITE.
PUT IN MUSLIN BAG -1TSP BLACK PEPPERCORNS.
1TSP WHOLE ALLSPICE
1OZ [25G]CLOVES
IF REAL HOT SAUCE IS NEEDED ADD 1 TSP CAYENNE PEPPER.
BOIL FOR 3 HRS..PUT THRU COLANDER/SIEVE/MOULI.AND BOTTLE CORK WHEN COLD.
*{I USE OLD VINEGAR BOTTLES-EASIER TO POUR FROM AND ITS PART OF RECYCYCLING GLASS BOTTLES.!}
*IF A FINER SAUCE IS NEEDED PUT IN BLENDER WHEN NEEDED
-LEAVE THE REMAINDER FOR LATER.
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PLUM SAUCE:
PUT ALL THESE IN PRESERVING PAN;-BOIL TOGETHER UNTIL PULPED,STRAIN THRU A SIEVE AND BOTTLE WHEN COOL
2.7KG[6LBS] PLUMS
1.7 [3PINTS]VINEGAR
1KG [2LBS]BROWN SUGAR
2 TSPS GROUND CLOVES,BLACK PEPPER& GROUND GINGER.
1 TSP GROUND MACE
6 TSPS SALT.
1/2 TSP CAYENNE PEPPER
50G [2OZ]GARLIC.. IF YOU REALLY WANT A VERY FINE SAUCE PUT IT IN
A BLENDER A LITTLE AT A TIME TO GET THE RIGHT CONSISTENCY.
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