Apple Ketchup

Change up your ketchup habit with this tasty recipe for something just a little bit different.

12 large tart apples, peeled,-quartered and cored
1 cup sugar (¼ L)
1 tsp. pepper, freshly cracked (5 mL)
1 tsp. ground cloves (5 mL)
1 tsp. dry mustard (5 mL)
2 onions, finely chopped
2 cups white vinegar (½ L)
2 tsp. ground cinnamon (10 mL)
1 Tbsp. sea salt (15 mL)
½ cup horseradish, freshly grated (125 mL)

Place the apples in an enameled, tinned or stainless steel pan, cover with water, and cook slowly, without a lid, until the apples are soft and the water has almost completely evaporated, about 30 minutes.

Rub the apples through a sieve or a food mill.

Add all of the other ingredients, heat to boiling, then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated.

Makes about 2 pints (1 L).