Title: Walnut Catsup
Categories: Condiment Fruit
Yield: 1 Batch

8	oz	Shelled English Walnuts
3	tb	Salt
1	qt	Vinegar
6		Finely chopped shallots
2	ts	Grated horseradish
1/4	ts	Ground mace
1/4	ts	Nutmeg
1/4	ts	Ginger
1/4	ts	Ground cloves
1/4	ts	Pepper
1/2	c	Port wine

In a half gallon jar, or earthenware crock, dissolve the salt in the vinegar, stir in the walnuts. Let stand 48 hours, stirring occasionally. Drain the liquid into a kettle; put the walnuts through a food chopper or blender and add to the kettle. Add the shallots, horseradish, mace, nutmeg, ginger, cloves, pepper, and wine. Simmer gently for 45 minutes and cool. Strain the catsup and pour into bottles, seal and store for several weeks.

1 BULLOCK, Helen Duprey, ed. Recipes of Ante Bellum America Heirloom Publishing Company New York

Submitted by John Hartman Indianapolis, IN 12 APR 1996

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