Walnut-Plum Catsup

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<mx2 source= " MasterCook 5.0 " date= " June 20, 2000 " >

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Walnut-Plum Catsup

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<RcpE name= " Walnut-Plum Catsup " author= " More of the Best of Bon Appetit " >

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<![CDATA[

* Exported from MasterCook *

 

Walnut-Plum Catsup

 

Recipe By :More of the Best of Bon Appetit

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds ripe red or purple plums

4 cups sugar

2 cups cider vinegar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg or ground mace

1/4 teaspoon ground cloves

1 cup walnuts -- toasted and finely c

 

Cook plums and sugar in heavy large nonaluminum stockpot over medium heat until

mixture just simmers; if plums are not juicy, mash slightly with back of spoon

to break skins and release enough juices to mix with sugar. Reduce heat to low,

cover and simmer until plums are tender, stirring occasionally, about 30

minutes. Mash plums slightly with back of spoon and cook uncovered 10 minutes.

 

Strain mixture through fine sieve unto very large bowl, pressing to release

liquid and most of pulp. Transfer back into original stockpot. Discard skins

and pits remaining in sieve.

 

To flavor vinegar, barely simmer vinegar and spices in nonaluminum medium

saucepan 5 minutes. Stir into plum mixture. Cook over medium heat until

reduced to about 2 quarts, stirring occasionally, about 30 minutes.

 

Remove from heat and stir in walnuts. Ladle into clean, tall glass bottles or

jars, using funnel as aid if necessary. Cook completely. Cap tightly and

refrigerate.

 

MC Formatted by Karen S.

 

Source:

" More of the Best of Bon Appetit "

Copyright:

" 1984 "

Yield:

" 2 quarts "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3930 Calories (kcal); 71g Total Fat; (15% calories from fat); 31g

Protein; 845g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 55

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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<IngR name= " ripe red or purple plums " unit= " pounds " qty= " 5 " ></IngR>

<IngR name= " sugar " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " cider vinegar " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " freshly grated nutmeg or ground mace " unit= " teaspoon "

qty= " 1/2 " ></IngR>

<IngR name= " ground cloves " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " walnuts " unit= " cup " qty= " 1 " >

<IPrp>

toasted and finely chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Cook plums and sugar in heavy large nonaluminum stockpot over medium heat until

mixture just simmers; if plums are not juicy, mash slightly with back of spoon

to break skins and release enough juices to mix with sugar. Reduce heat to low,

cover and simmer until plums are tender, stirring occasionally, about 30

minutes. Mash plums slightly with back of spoon and cook uncovered 10 minutes.

</DirT>

<DirT>

Strain mixture through fine sieve unto very large bowl, pressing to release

liquid and most of pulp. Transfer back into original stockpot. Discard skins

and pits remaining in sieve.

</DirT>

<DirT>

To flavor vinegar, barely simmer vinegar and spices in nonaluminum medium

saucepan 5 minutes. Stir into plum mixture. Cook over medium heat until

reduced to about 2 quarts, stirring occasionally, about 30 minutes.

</DirT>

<DirT>

Remove from heat and stir in walnuts. Ladle into clean, tall glass bottles or

jars, using funnel as aid if necessary. Cook completely. Cap tightly and

refrigerate.

</DirT>

<DirT>

MC Formatted by Karen S.

</DirT>

</DirS>

<Srce>

More of the Best of Bon Appetit

</Srce>

<CpyR>

1984

</CpyR>

<Yield unit= " quarts " qty= " 2.000000 " />

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