More Home Made Condiments

Walnut Ketchup and BBQ Sauce/Marinade

I have no nut trees on my property other than the oaks from which I get acorns in the fall, and hickory nuts that you need a hammer and rock to crack. But my son-in-law has four walnut trees on his property, from which I collect sacks of walnuts both in the summer (when they’re green) and in the fall (after they’ve fallen).

So in case you’ve a source for green walnuts, I thought I’d offer a recipe for walnut ketchup that can’t be beat!

Walnut Ketchup
About 100 immature walnuts, shelled and crushed
2 quarts cider or malt vinegar
1/2 cup kosher (non-iodized) salt (can substitute 2/3 cup dark soy sauce)

Put these ingredients into a crock and cover, stir it daily for 8 days. Sieve out the liquid and put into a large pot with…

1/4 cup blackstrap molassas
1/2 cup fresh grated horseradish
1 large sweet onion, chopped
1 clove chopped garlic (or more if you love garlic as much as my family does)
1/2 tsp. each mace, ginger, nutmeg, whole cloves, freshly ground peppercorns

Cover pot and bring to a boil. Simmer for about 45 minutes. Cool and process in a food processor or blender until smooth. Ladle into clean pint jars and process 10 minutes in a water bath with new lids. Makes about 3.5 quarts. This ketchup can substitute for Worcestershire sauce in any recipe calling for that condiment, or can be used AS such a sauce straight on steaks if you eat steaks.

Basic [Secret] BBQ Sauce
1 white onion, finely chopped
3-4 cloves garlic, chopped
1 cup home made sweet ketchup
1/4 cup home made walnut ketchup (or Worcestershire sauce)
1.5 cups cider vinegar (or 5% wine vinegar)
1/3 cup local raw honey (or blackstrap molassas)
1 tbsp. chile powder
1 tsp. chipotle pieces or powder
2 tbsp. virgin olive oil

Heat the oil in a saucepan over medium, add onions and garlic. Cook until onions are clear, add ketchups, vinegar, chile powder/pieces. Reduce heat and simmer slowly until the sauce has thickened slightly (about 20-30 minutes). Process in blender or food processor until smooth. Ladle into clean pint jars, adjust caps and can in water bath for 10 full minutes.

This sauce can benefit (depending on what you’re cooking) from a bit of white wine, a little extra chipotle or a dollop of your home made spicy mustard. Thinning with wine, bourbon, or balsamic vinegar turns it into an excellent marinade. For extra sweetness to complement the tart, try adding your favorite chutney, fruit preserves or jam, a cup of home made salsa, a shot of brandy or some extra spices (ginger, cinnamon, cloves), what sounds good to you? You can easily turn the sauce into something more-than special by putting a few tablespoons into a saucepan and adding your thinner (basalmic or wine), then slowly heating to make a gravy (with the usual flour and milk). Toss with pasta or serve over baked chicken, or create your own dish!

Everybody’s tastes are different, and different recipes call for different sauces (especially for great barbeque cooks!). So you might want to make the basic, then reserve some for your exotic additions, then can them in the water bath together. Be sure to label your jars carefully so you’ll be able to find what you need quickly.

Oh… and be sure to keep your recipe in a wall safe, nothing’s more impressive to guests (or to give as gifts) as your very own Super-Secret Barbeque Sauce!

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