Cranberry Orange Relish

Cranberry Orange Relish 2014-01-04 16:36:12 Write a review Save Recipe Print Ingredients 4 c. cranberries 1 to 1-1/2 oranges 2 c. sugar Instructions Put cranberries through meat grinder Pare orange, remove seeds, trim off white membrane Put rind and pulp through grinder Mix with sugar and berries Let stand a few hours before serving Notes For future use, pour into canning jars, cover with paraffin. Cupboard Project http://cupboardproject.com/ Pin It

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Walnut Catsup

It is an excellent catsup, and most useful ; and, even when seven years old, is far superior to any I ever met with.James Robinson Walnut Catsup 2013-12-28 15:02:32 Write a review Save Recipe Print Ingredients Fresh Walnuts 6 oz. Anchovies, diced 3 heads Garlic, peeled 1 oz. Jamaica Pepper 1 oz. Cloves 3/4 oz. Mace 1 oz. Black Pepper 1 oz. Ginger, sliced 1 qt. Port Wine Instructions When walnuts are full ripe and ready for eating, take the green outside shells, put them into a jar with as much strong, cold vinegar as will perfectly cover them, and tie them up securely for twelve months. Strain walnuts and press juice out through a sieve. Add remaining ingredients to one gallon of walnut liquid. Let mixture reach a rolling boil Simmer 10 minutes Skim well Store for 24 hours Boil again until mixture is reduced one half. When cold, bottle for storage and seal with waxed cork
By James Robinson
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
Cupboard Project http://cupboardproject.com/
Catsup: Table sauce made from mushrooms, tomatoes, walnuts, etc.The Webster’s Dictionary of 1913
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Pickled Watermelon Rind

Pickled Watermelon Rind 2013-12-20 13:46:34 Write a review Save Recipe Print Ingredients rind from one watermelon 2 qts water 6 TB salt 4 c sugar 2 c white vinegar 6 cinnamon sticks 27 allspice & clove Instructions Peel and cut rind into 1″ cubes Soak overnight in salted water Drain and cook in fresh water until tender Drain again, set aside Tie cinnamon, allspice and cloves in cheesecloth or large tea holder Add spices to a kettle with sugar and vinegar Heat to boiling Add rinds to syrup Simmer 45 min or until transparent Pack rinds into hot jars Cover with boiling syrup Seal, using water bath canning method
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