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Purple ketchup

2 large tins pears in syrup
200 g brown sugar
2 tsp salt
4 tsp citric acid
6 cloves garlic, crushed
the white part of a leek, chopped (around 150g)
100 g chopped celery
150 g chopped purple cabbage.

Drain and dice pears. Boil syrup from tins until reduced by half.  Add all other ingredients and boil for a further 15 minutes. Puree and place into containers for freezing or sterilised jars for use in the next few weeks – thanks to Eleanor.

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