Mountain Grape Catsup
Elevate your condiment game with this rich and tangy Mountain Grape Catsup, a unique, homemade twist on traditional ketchup. Made with foraged mountain grapes or wild concord grapes, this recipe bursts with bold, fruity flavor complemented by warm spices like cinnamon, cloves, and allspice. The addition of apple cider vinegar provides a zesty balance while a touch of granulated sugar brings out the natural sweetness of the grapes. Simmered to perfection, this velvety, deep purple sauce is as versatile as it is delectable—perfect for pairing with roasted meats, slathering on burgers, or serving as a dipping sauce. With just a few simple ingredients and a bit of patience, you’ll have a small-batch, artisan-style condiment that stays fresh in the fridge for up to two months. Perfect for food enthusiasts and homesteaders, this Mountain Grape Catsup recipe is a must-try for anyone seeking a unique, gourmet touch!
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Recipe Information
Ingredients
- 4 cups Mountain grapes (or wild concord grapes)
- 1 cup Apple cider vinegar
- 1.5 cups Granulated sugar
- 0.5 teaspoons Ground allspice
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Salt
- 0.5 cups Water
Instructions
Wash the mountain grapes thoroughly to remove any dirt or debris.
In a large pot, combine the grapes and water, and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer for 20 minutes, gently mashing the grapes with a potato masher or the back of a spoon to release their juices.
Strain the grape mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. Discard the solids.
Measure the strained grape juice; you should have approximately 2 cups. If you have less, add water to reach 2 cups.
Return the grape juice to the pot. Stir in the apple cider vinegar, sugar, allspice, cinnamon, cloves, and salt.
Cook the mixture over medium heat, stirring frequently, until the sugar has dissolved.
Reduce the heat to low and simmer for 60-70 minutes, stirring occasionally, until the mixture thickens to a ketchup-like consistency.
Remove the pot from heat and let the katsup cool slightly.
Transfer the katsup to sterilized jars or bottles and seal tightly. Store in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 396.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1336 mg | 28% | |
*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.
