Friday, July 18, 2008

Prince of Wales Ketchup

2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg

Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).

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