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    Catsup

    Source of Recipe

    From "Burger Night (Williams-Sonoma)" by Kate McMillan

    List of Ingredients

    • 1 can (28 ounces) crushed tomatoes, with juice
    • ½ cup apple cider vinegar
    • 2 Tbsp dark brown sugar
    • ½ tsp onion powder
    • ¼ tsp dry mustard
    • Pinch of ground cloves
    • Pinch of celery salt
    • Pinch of ground allspice
    • Kosher salt and freshly ground pepper

    Recipe

    Combine the tomatoes, vinegar, sugar, onion powder, garlic powder, mustard, cloves, celery salt, and allspice in a heavy-bottomed saucepan over medium-high heat.

    Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the sauce reduces and is nicely thickened, about 1 hour and 15 minutes.

    Season with salt and pepper. Let cool completely before using. The catsup can be stored in the refrigerator in an airtight container for up to 2 weeks. You can freeze catsup in batches for up to 1 month.

    Makes 1¾ cups



    Catsup Flavor Variations:

    • Chipotle:
    Add 1½ tablespoons finely chopped chipotle in adobo sauce

    • Sriracha:
    Add 1 tablespoon Sriracha.

    • Smoked Paprika:
    Add 1 tablespoon smoked paprika.

    • Date:
    While the catsup is cooking, substitute 5 pitted and chopped dates for the brown sugar. Let the catsup cool, then purée in a blender until smooth.

 

 

 


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