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Pioneer Ketchup

Yield 7 cups (serving size: 1/4 cup)
If you can't make it to Quebec's Winter Carnival, this chutneylike mixture will bring a taste of it to you. Serve it with beef, pork, or - as the Québeçois like it - with a pâté.

Ingredients

  • 6 medium tomatoes, peeled and quartered (3 pounds)
  • 1 tablespoon salt
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 (3-inch) cinnamon stick, broken
  • 1 1/2 cups sugar
  • 2 cups finely chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups white vinegar
  • 1 tablespoon maple syrup
  • 2 medium Rome apples, peeled and quartered
  • 1 medium pear, peeled and quartered
  • 1 (8.25-ounce) can sliced peaches in light syrup, drained

Nutrition Information

  • calories 72
  • caloriesfromfat 4 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 18.4 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 260 mg
  • calcium 9 mg

How to Make It

  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 Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.

  4. Note: Pioneer Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.