Black Walnut Ketchup / Catsup

An old-time sauce made from green, unripe walnuts. It tastes a bit like steak sauce. Yield: about 4 cups

Prep time: PT15M

Cook time: PT30M

Total time: PT10125M

Rating

5 stars (6 reviews)

Green Black Walnuts, walnut ketchup

Soak the walnuts in water for 7 days, without changing the water. The walnuts will ferment naturally. After 7 days, drain the walnuts, crack them, and spread out on a tray until they oxidize and turn black, about 24 hours.
Toast the peppercorns, allspice and cloves in a pan, then grind to a fine powder.
Chop the walnuts coarsely, then transfer to a saucepan with the remaining ingredients except the xanthum gum, bring to a simmer and cook for 15 minutes, covered, until the onions are soft. Transfer the mixture to a highspeed blender, puree, strain, then combine with the xanthum gum and puree again to thicken.
Store the ketchup in a glass jar in the refrigerator. For long term storage, hot pack by pour boiling hot ketchup into a mason jar, screwing on the lid, and turning upside down, allowing to cool and seal. Alternately the ketchup can be canned in mason jars using a water bath.