Lemon Ketchup By Ruth Tott

 

Food historian Seren Hollins makes a special lemon ketchup – or catsup as it was actually should be called. This sauce is great for stir-frys, to drizzle over new potatoes or indeed to add a bit of zest to a standard salad. Naturally it is fantastic with fish and seafood – infact it is perfect, absolutely perfect, with fish and chips making it an alternative to tomato ketchup or even mayonaise. This is a great alternative to Lemon Curd if you’ve ‘bagged’ a lot of lemons that need using up.
It not only tastes great but it’s simple to make as well!

Ingredients

• 12 large unwaxed lemons, grated rind and juice
• 2 pints white wine vinegar
• 4 tbsp mustard seeds (yellow)
• 1 tbsp turmeric powder
• 1 tbsp white pepper
• 1 tsp ground cloves
• 2 tbsp white granulated sugar
• 1 finely minced shallot or small onion
• 2 tbsp salt
• Dash of cayenne pepper

Method

Mix together  all the above ingredients in a mixing basin, cover and allow  to stand in a cool place for 3 hours.
Place the ingredients into a heavy based saucepan and bring to a boil, reduce to a simmer and cook for 30 minutes. Pour into a sterilised jar(s) I use the swing top/clamp down Kilner style jar, cover tightly and allow to stand for 2 weeks, stirring every day. After two weeks decant into sterilised jars and seal.

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