FRUIT MARINADE (CATSUP)
This is great on venison deer and all game. also great on meat pies. We made this at home and I grew up with this. Men seem to love this and it is really much more elegant than ketchup at dinner.
Provided by Lulu B
Categories Sauces
Time 3h
Yield 20 pints, 72 serving(s)
Number Of Ingredients 11
Steps:
- Wash, peel,and dice the fruit and vegetables.
- Put vinegar, salt and sugar in large stainless steel or enamel pot.
- Heat to melt sugar.
- Remove from stove.
- Tie the spices in a cheesecloth bag.
- Add the fruit, vegetables and spices.
- Bring to a boil and simmer 1 1/2 hour stirring frequently.
- Pour into sterilized pint jars, and process for 10 minutes.
Nutrition Facts : Calories 86.3, Fat 0.2, Sodium 106.3, Carbohydrate 21.1, Fiber 1.9, Sugar 17.9, Protein 0.9
QUEBEC KETCHUP
This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. Prep time includes 24 hour refrigeration time.
Provided by Mikekey *
Categories Fruit Sauces
Time 2h
Number Of Ingredients 13
Steps:
- 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
- 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
- 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
- 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.
OKTOBERFEST CURRY CATSUP
We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Recipe #267961 and zaar Recipe #258339. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful.
Provided by Rinshinomori
Categories Sauces
Time 10m
Yield 1 1/4 C
Number Of Ingredients 6
Steps:
- Saute the onion in oil until it is transparent, about 2-3 minutes. Do not brown.
- Add curry powder and paprika to onion and continue to saute for a about 1 minute.
- Add ketchup and water to the onion mixture and simmer uncovered until sauce thickens a bit about 5 minutes. Taste and adjust the seasoning.
- Refrigerate and serve with brats, hamburger or hot dogs.
Nutrition Facts : Calories 264.8, Fat 7.1, SaturatedFat 1, Sodium 2144.3, Carbohydrate 54.2, Fiber 3.5, Sugar 44.8, Protein 4.5
VENISON SPEEDIE MARINADE
This recipe will take that gamey taste out of the venison. Sure to please even that finicky venison eater.
Provided by eat to lose
Categories Deer
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first nine ingredients together.
- Pour over venison.
- Marinate overnight.
- Grill, Broil or Fry.
FRESH FRUIT MARINADE
Make and share this Fresh Fruit Marinade recipe from Food.com.
Provided by carole in orlando
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
- Mix the orange juice and Splenda together until the Splenda is well dissolved.
- Pour the orange juice mixture over the fruit, cover and chill for several hours.
- This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 0.4, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3
QUEBEC FRUIT KETCHUP
In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!
Provided by Louise in Montreal
Categories Apple
Time 2h30m
Yield 6 250 ml jars
Number Of Ingredients 11
Steps:
- Peel and cut the tomatoes in big chunks.
- Peel, cut the core away and cut the apples in pieces.
- Slice the celery stalks thinly.
- Cut the pepper, slice off the seeds and cut in small pieces.
- Peel the onions and slice them to obtain nice thin slices.
- Pour the fruit cocktail can through a sieve and keep only the fruits.
- Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
- For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
- Put in sterilized jars (Mason type) and close the lids.
- Store in a dark cool place.
Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7
FRUIT BBQ MARINADE
Pineapple with a sweet and sour twist. The pineapple juice is a natural meat tenderizer!
Provided by GIGI29715
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 8m
Yield 8
Number Of Ingredients 9
Steps:
- Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
- Marinade meat of choice overnight or up to 24 hours.
- Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 60.7 g, Fat 2.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 22.9 mg, Sugar 44.5 g
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