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LOCATION: Recipes >> Preserving >> Elderberry Ketchup

Print this Recipe    Elderberry Ketchup

Prince of Wales Ketchup

2 1/2 cups (625 ml) elderberry vinegar
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg

Place all the ingredients in an enameled or stainless-steel pan.
Bring to a boil. Simmer gently, until the anchovies are broken
up, about 20 minutes. Let cool; strain and bottle. Cork tightly.
Refrigerate. Leave for two weeks before opening. the ketchup will
keep for about six months. Makes about 1 pint (1/2 liter).

To make the elderberry vinegar, place 2 cups (1/2 liter) of stemmed
elderberries in an ovenproof dish. Cover with vinegar. Cook in
a 300F (150C) oven for 1 1/2 hours, or until the berries burst.
Let the mixture stand overnight, then strain through a jelly bag.

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