Best 6 Rhubarb Ketchup Catsup Recipes
Are you looking for a delicious and unique condiment to add a tangy twist to your meals? Look no further than rhubarb ketchup catsup! This sweet and savory sauce is a perfect blend of tart rhubarb, zesty spices, and tangy vinegar. Whether you're using it as a dip for your favorite snacks, a glaze for your grilled meats, or a secret ingredient in your favorite recipes, rhubarb ketchup catsup is sure to be a hit. With its vibrant color and bold flavor, this versatile condiment is a must-try for any foodie or home cook.
Here are our top 6 tried and tested recipes!
RHUBARB KETCHUP
I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! -Faith McLillian, Rawdon, Quebec
Provided by Taste of Home
Time 1h5m
Yield 6-7 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened., Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB KETCHUP
Make and share this Rhubarb Ketchup recipe from Food.com.
Provided by chia2160
Categories Sauces
Time 55m
Yield 5 cups
Number Of Ingredients 7
Steps:
- in a saucepan combine all ingredients and bring to a boil.
- remove from heat for 30 minutes.
- cover and simmer over medium heat for 5 minutes until rhubarb is tender.
- remove orange zest and discard.
- puree with a hand blender or pour into blender.
- check seasoning.
- pour into covered bowl and refrigerate.
FRESH ORGANIC CATSUP
Use organic ingredients to make this home made ketchup with no sodium. Perfect for the Paleolithic Diet.
Provided by Montgomery Bakers
Categories Side Dish Sauces and Condiments Recipes
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil. Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.
- Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat. Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 5.5 mg, Sugar 3.2 g
MUSHROOM CATSUP
I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word "kôe-chiap" or "ke-tsiap," meaning "brine of pickled fish or shellfish." The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe "traveled," as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. (Another theory states that British explorers first discovered the condiment in Southeast Asia.) At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeeper's Pocketbook, Mrs. Harrison recommended that the homemaker never be without it. -------------------------------------------------------------------------------- The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style (more like what we eat now); and other different types. The older recipes usually call the sauce "catsup." "Catchup" is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: "Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, (some are poisonous,) renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.
Provided by Sharon123
Categories European
Time P1DT1h5m
Yield 4 cups, approx.
Number Of Ingredients 6
Steps:
- Chop the mushrooms and place in a mixing bowl.
- Sprinkle with the salt and set aside for 24 hours.
- ,stirring occasionally.
- Drain the mushrooms and rinse in cold water.
- Place the mushrooms in a saucepan with the onion and garlic.
- Add the pickling spice and vinegar.
- Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes.
- until mushrooms are soft.
- With the back of a wooden spoon push the mixture through a nylon strainer placed over a mixing bowl.
- Return the mixture to a clean saucepan and bring to a boil.
- Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in large pot of water on rack and bring to boil.
- Simmer for 20 minutes.
- Remove bottles and tighten screw caps.
CRANBERRY KETCHUP
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of butter on bread and toast.
Provided by Molly O'Neill
Categories condiments
Time 30m
Yield One and one-quarter cups
Number Of Ingredients 10
Steps:
- Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
- Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 133 milligrams, Sugar 46 grams
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
Tips:
- Use fresh, tart rhubarb for the best flavor. Rhubarb that is too old or woody will not produce a good ketchup.
- Be sure to trim the rhubarb stalks and remove any leaves before using. The leaves are poisonous and can make you sick.
- You can use either white or brown sugar in this recipe. Brown sugar will give the ketchup a richer flavor.
- If you like a spicy ketchup, add a pinch of cayenne pepper or red pepper flakes.
- Be sure to simmer the ketchup for at least 30 minutes to allow the flavors to meld.
- Canning is a great way to preserve your homemade rhubarb ketchup. Follow the canning instructions carefully to ensure that the ketchup is properly sealed and safe to store.
Conclusion:
Rhubarb ketchup is a delicious and versatile condiment that can be used on a variety of foods. It is easy to make and can be canned for long-term storage. Whether you are looking for a new way to use up your rhubarb harvest or simply want to try something different, rhubarb ketchup is a great option. So next time you have some rhubarb on hand, give this recipe a try!
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