Homemade Condiments
Apple Butter
Apple butter is delicious when spread on toast, waffles, and pancakes, and apple butter is even more delicious when poured over a cold creamy dish of ice cream. This homemade apple butter is a great way to use the abundance of apples in the fall, but it’s also a rich and tasty condiment you can enjoy anytime of the year.
To make a batch of homemade apple butter you’ll need six pounds of cooking apples. McIntosh apples are a great choice. You’ll also need six cups of fresh apple cider, one half cup of local honey, one half cup of packed dark brown sugar, two teaspoons of ground cinnamon, one teaspoon of ground allspice, and one quarter teaspoon of ground cloves.
Peel, core, and slice the apples, and boil them along with the apple cider. After the apples and cider have come to a boil, reduce the heat and allow the mixture to simmer for about fifteen minutes or until the apples have softened.
After the apples are soft, mix in the sugar, honey, and spices, and cook this fusion of flavor for an additional hour, or until the mix is sufficiently thick. After the apples have turned into sauce and the mixture is thick enough for your liking, cool the apple butter, and puree it in an electric blender. Pour the homemade apple butter into jars with tight fitting lids. This condiment will keep in the refrigerator for up to two months.
Homemade Catsup
Catsup is used as a condiment with many different foods. French fries, burgers, and hot dogs wouldn’t be the same without catsup. Those who love this tangy condiment sometimes even top steak with a thick and flavorful layer of catsup.
If you have an abundance of tomatoes in your garden, or if you simply love the flavor of catsup, try the following homemade catsup. If you’ve never had homemade catsup, you’re in for a real treat. This catsup will put any store-bought condiment to shame.
You’ll need approximately five pounds of chopped and peeled ripe tomatoes, two chopped Vidalia onions, two ribs of chopped celery, including the leaves, one cup of white vinegar, one quarter teaspoon of ground cloves, one quarter teaspoon of ground ginger, three-fourths cup of packed light brown sugar, one tablespoon of pickling spices wrapped in cheese cloth, and salt. Add more or less spices according to your individual preferences.
Begin by placing the tomatoes in a stockpot, and add all ingredients except for the brown sugar and salt. Allow this mixture to reach a boil, turn it down, and allow it to simmer for about an hour.
After an hour, add the brown sugar and salt to taste, stir it often, and allow this homemade catsup simmer for another two and a half hours. After it has thickened, remove the pickling spices, and puree the homemade catsup in an electric blender or food processor. Strain out any seeds if desired, and cook the catsup for an additional twenty minutes. Allow the catsup to sufficiently cool, and store it in the refrigerator.
Creamy Mayonnaise
Did you know you could make mayonnaise in your blender? You can make mayonnaise that is every bit as good as store-bought mayonnaise. If you love sandwiches slathered in creamy mayonnaise you have to try this homemade variety. You’ll want to dip into this tasty condiment every chance you get. You might even start putting mayonnaise on foods your normally wouldn’t!
Before making mayonnaise, keep in mind that homemade mayonnaise contains raw eggs, and there is a slight risk that raw eggs could contain salmonella bacteria. Raw eggs shouldn’t be given to young children, the elderly, or anyone with a weakened immune system. Eggs with cracks, and eggs that haven’t been properly refrigerated should never be used.
You’ll need one egg, two tablespoons of real lemon juice, one teaspoon of dry mustard, one teaspoon of granulated sugar, one-forth of a teaspoon of salt, one cup of vegetable oil, and a small pinch of paprika if desired.
Simply put all of the ingredients in the blender, with the exception of three-quarters of the vegetable oil. Blend the mixture on high speed for several seconds before gradually adding the remaining oil. Pulse the blender, and in between pulses, scrape the sides with a rubber spatula until the mayonnaise thickens to the proper consistency. Immediately refrigerate the homemade mayonnaise, and use it within three days.
Tangy Homemade Mustard
There’s nothing like mustard on a hot dog or burger, and if you like the flavor of mustard, you’re going to love this tangy homemade variety. Try this homemade condiment if you want to impress you’re family, friends, and most of all, yourself. You’ll be surprised at the superior quality of this tangy homemade condiment.
You’ll need two cups of dry mustard, one cup of apple cider vinegar, the yolks of four large eggs, and one cup of packed light brown sugar. You’ll also need a thermometer to take an instant temperature reading.
Beat the dry mustard and vinegar by hand, and place in the refrigerator for about eight hours before proceeding. After eight hours have passed, beat the brown sugar and egg yolks into the mixture. While stirring it constantly with a flexible spatula, cook it in a simmering double boiler for about five minutes or until it reaches a temperature of one hundred sixty degrees Fahrenheit. The mustard will thicken during the cooking process.
Store this homemade condiment in the refrigerator. This delicious mustard will keep for approximately one month, but once your family tastes it, this mustard probably won’t last very long.
