Fruit Marinade Catsup Recipes

BANANA KETCHUP

Steps:

• 1. In an enameled or non-reactive pan, sweat the onions and garlic in 1 Tablespoon of oil until soft and translucent.
• 2. Poke clove into bay leaf and add to the pan. Stir in the bananas.
• 3. Combine remaining ingredients and add to pan, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the mixture into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use.

QUEBEC FRUIT KETCHUP

Steps:

• Peel and cut the tomatoes in big chunks.
• Peel, cut the core away and cut the apples in pieces.
• Slice the celery stalks thinly.
• Cut the pepper, slice off the seeds and cut in small pieces.
• Peel the onions and slice them to obtain nice thin slices.
• Pour the fruit cocktail can through a sieve and keep only the fruits.
• Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
• For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
• Put in sterilized jars (Mason type) and close the lids.
• Store in a dark cool place.

FRUIT MARINADE (CATSUP)

Steps:

• Wash, peel,and dice the fruit and vegetables.
• Put vinegar, salt and sugar in large stainless steel or enamel pot.
• Heat to melt sugar.
• Remove from stove.
• Tie the spices in a cheesecloth bag.
• Add the fruit, vegetables and spices.
• Bring to a boil and simmer 1 1/2 hour stirring frequently.
• Pour into sterilized pint jars, and process for 10 minutes.

FRUIT BBQ MARINADE

Steps:

• Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
• Marinade meat of choice overnight or up to 24 hours.
• Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.

FRESH FRUIT MARINADE

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.

QUEBEC KETCHUP

Steps:

• 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 non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
• 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.