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Colonial Cooking - Apple Catsup
Catsup wasn't always the red, tomato-based topping we know today. Catsups were originally condiments used to flavor wild and dried meats and other dishes. The tomato didn't come onto the scene until much later.
Catsups had bases such as grapes, wild fruits, mushrooms, and -- as in this recipe -- apples. Why not try something a little different and allow your children to taste what one of the original catsups tasted like.
I've included canning directions, but you could store any excess in the refrigerator or freezer, in air tight containers ... or give away to friends and family as an example of what you are learning about.
Apple Catsup
14 apples, stewed & pureed
1 t. cloves
2 medium onions
2 t. cinnamon
1 c. sugar
1 T. salt
1 c. vinegar
1 t. dry mustard
1 t. pepper
Put all ingredients into a saucepan and boil for one hour. Put into prepared sterilezed jars and seal. Process in boiling water bath 15 minutes.
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