Condiments Raspberry Catsup

raspberry catsup

(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)

Ingredients:

1 gallon raspberries​

1 qt. vinegar​

1/2 tsp. mace​

1/2 tsp. cinnamon​

1/2 tsp. mustard seed​

1/2 tsp. ginger​

1 lb. sugar​

citric acid as needed​

Instructions:

Boil one gallon of the fruit in one quart of vinegar; strain, and add mace, cinnamon, mustard, and ginger, each half a teaspoon without grinding; boil half an hour slowly; strain, and measure the liquor; to every quart add one pound of sugar; boil until of proper consistency; if not sufficiently acid, add citric acid dissolved in very little vinegar.​

Photo by Ivar Leidus CC 4.0​