Currant Catsup
Elevate your condiment game with this tangy and aromatic Currant Catsup, a deliciously unique twist on a traditional favorite. Made from fresh red currants, this homemade recipe strikes the perfect balance between sweet and savory, combining the natural tartness of the fruit with warm spices like cinnamon, cloves, and allspice. Enhanced with a splash of apple cider vinegar and a touch of black pepper, this versatile sauce is ideal for pairing with roasted meats, cheeses, or as a flavorful addition to burgers and marinades. Whether you’re preserving it for later or serving it fresh, this Currant Catsup is an easy yet stunning way to add a gourmet touch to your dishes. Ready in under an hour, it’s perfect for beginner and seasoned home cooks alike!
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Recipe Information
Ingredients
- 4 cups Fresh red currants
- 1.5 cups White sugar
- 1 cup Apple cider vinegar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Water
Instructions
Wash the fresh red currants thoroughly under cold water. Remove any stems or debris.
Combine the currants and water in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes. Stir occasionally and mash the currants gently with the back of a spoon to release their juices.
Pass the cooked currants through a fine-mesh sieve or food mill into a large bowl to remove the seeds and skins. Discard the solids and transfer the smooth currant pulp back into the saucepan.
Add the sugar, apple cider vinegar, ground cinnamon, ground cloves, ground allspice, salt, and black pepper to the saucepan with the currant pulp. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it cook uncovered for 30-35 minutes, stirring frequently, until the catsup thickens to your desired consistency.
Taste and adjust seasoning if necessary. Remove the saucepan from heat and let the currant catsup cool slightly.
Transfer the catsup into sterilized glass jars or containers. Seal tightly and allow it to cool completely before storing.
Store in the refrigerator for up to 2 weeks or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 345.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
