Lemon Catsup

Name: Lemon Catsup
Yield: Approximately 2 pints
Ingredients: 1 small onion, minced; ½ teaspoon ground white pepper; A dash of cayenne pepper, or more to taste; 1 tablespoon powdered mustard; 1 teaspoon turmeric; ½ teaspoon cloves; ½ teaspoon allspice; 12 medium, or 10 large, lemons; 1 cup sugar; 1 tablespoon grated fresh horseradish (or use bottled pure horseradish without cream)

Preparation info

Approximately
2 pints

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This syrup is quite tart and spicy. Try it on seafood or chicken.

Ingredients

12 medium, or 10 large, lemons
1 cup sugar
1 <

Sauce
Preserve
Vegan
Gluten-free

Method

Coarsely grate the rind from each lemon and juice all of them. Add sugar, horseradish, powdered mustard, turmeric, cloves, allspice, white pepper, finely minced onion, and cayenne pepper. Mix well and let stand, covered, overnight in a nonreactive container such as plastic, glass, or stainless steel.
The next day, bring to a boil and cook slowly, uncovered, for