Apple Ketchup

purchased from the Ketchum Estate in Texarkana, Texas
Notation on card indicates this recipe was a family favorite dating back
to the early 1930's

12 apples
1 tablespoon salt
2 cups cider vinegar
2 small red onions, grated
1 cup sugar
1 teaspoon cloves
1 teaspoon dried mustard
2 teaspoons ground cinnamon

Quarter and pare apples. Put in a sauce pan and cover with water. Let
simmer until soft, nearly all of the water should be evaporated. Rub
through a sieve and add salt, vinegar, onions, sugar, cloves, mustard and
cinnamon. Bring to a boil and let simmer gently for 1 hour. Store in glass
jar in refrigerator.


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