Tomatoeless Catsup

A sauce for those who can\'t eat tomatoes or are salicylate and MSG sensitive.


4 cups fresh or frozen (thaw) chopped rhubarb
1/2 cup water
1/4 cup chopped onion
1 3/4 cups packed brown sugar
1/2 teaspoon salt
1/4 cup malt vinegar
3/4 teaspoon ground pepper
1/2 teaspoon citric acid
1/4 teaspoon saffron.


Cobine rhubarb, water, onion, sugar & vinegar in a heavy 2 quart saucepan. Boil slowly until thick, stirring frequently. Add salt & pepper, citric acid and saffron, cook 5 minutes more. Cool. Put in blender or stir with stick blender to remove lumps and until consistency is that of tomato catsup. Refrigerate in covered container. Use as needed, or pour boiling hot into sterilized jars, leaving 1/8\" at top. Adjust lids. Process in boiling bath for 5 minutes.
Makes 2 cups.

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