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Amish Catsup Sauce

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(Recipe ID: 695)

Preparation time: 1 Hour and 45 minutes

Source: Vito De Carolis

You know the bottled version; wait untill you try the homemade!


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  • 6 Celery Ribs, cut into 1/4 inch pieces
  • 2 medium Onions, peeled and diced
  • 1/4 cup Water
  • 3 pounds Tomatoes, quartered
  • 5 Tablespoons Honey Vinegar *

    Ramo d'oro suggested

  • 1 cup Dark Brown Sugar
  • 1/2 Tablespoon Allspice Berries *
  • 1/2 Tablespoon Whole Cloves *
  • 1/2 Tablespoon Celery Seeds
  • 1 teaspoon Fresh Grated Nutmeg *
  • 1/2 teaspoon Fine Sea Salt *


  1. Place celery, onions and water in a medium-size saucepan over medium high heat, cover and bring to a boil.  Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
  2. Meanwhile, cook tomatoes in a large heavy nonstick saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
  3. Strain tomato mixture in small batches through a sieve into another nonstick saucepan, pressing down firmly to extract all of the liquid.  Stir in the vinegar, brown sugar, allspice, cloves, selery seeds, nutmeg and salt.
  4. Place the pan over medium high heat and bring to a boil.  Continue boiling, sitrring often to be sure that the catsup is not sticking to the bottom of the pan, until mixture thickens somewhat, 15 to 20 minutes.
  5. Allow ketchup to cool, then ladle into jars.  Cover and refrigerate for up to 2 months.

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