Migis catsup
Migis Catsup recipe
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Recipe intro
Introducing the delectable "Migis catsup" recipe, a delightful blend of flavors that will elevate your taste buds to new heights. This unique recipe takes the traditional concept of ketchup and infuses it with a tangy twist that is sure to impress. Made with love and passion, Migis catsup combines the perfect balance of sweet and savory notes, resulting in a condiment that will enhance any dish. Whether you're a ketchup enthusiast or simply looking to explore new culinary horizons, this recipe is a must-try.Keywords: catsup, tangy, sweet, savory, condiment.
Migis catsup details
I called my fathers mother Migi because I couldnt say my grandmother when I was little. Migi lived with my grandfather in an imposing Victorian house just three blocks from our Bed and Breakfast; it is now the Clearfield County Historical Museum. When I was growing up it was such a fun visit; they had a maid named Bertha who was a wonderful cook, but Migi taught her everything!
This recipe for homemade catsup is a family staple; it is particularly tasty with Canadian bacon or country ham steaks. Not your usual supermarket hamburger-style condiment, this catsup tastes more like a mild barbecue sauce. Migi used to hire a local farmers wife to boil down the tomatoes, but it would probably be fine to use good-quality canned or bottled juice to save time. … Ginny Baggett
- Ingredients
- 1 gallon of juice from boiled-down tomatoes
- 1 quart vinegar
- 1 cup sugar
- 1 Tablespoon or more of salt
- 1/2 teaspoon each of cinnamon, allspice, black pepper, and cloves
Add all ingredients together and pour into sterilized jars. Keeps a long time in a cool, dry place; refrigerate when opened.
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