Ontario Fruit Explorers

["Joe Boles" <jo.bo@rogers.com>]

Tom: see below

The recipe came from "down under" so that would be imperial.

Tom


>   Anybody have the cooking skills to reduce this recipe to a quart?
>
>   =====
>   Currant Catsup
>
>   Five quarts juice, three pounds sugar; boil juice and sugar until it
>   thickens; then add one pint vinegar, tablespoon ground cinnamon and
>   cloves, teaspoon each of salt and pepper; bottle for use. You can use
>   grape juice.
>   =====
>
>   I am guessing like this (somebody could proably guess better);
>
>   1 quart juice
>   1/2 cup sugar (rounded) 1 cup of sugar weighs 7½ oz.   S/B 2¼ cups
>   1/3 cup vinegar  1 pint = 20 oz. ÷ 3 = 6.66 oz.   S/B 2/3 cup             
>   1/2 tsp. cinnamon (slightly rounded) 1 TBL = 15ml ÷ 3 = 5ml   S/B 1tsp.
>   1/2 tsp. cloves (slightly rounded)  S/B 1 tsp.
>   pinch salt  1 tsp. = 5ml ÷ 3 = 1.66ml  almost ¼ tsp.
>   pinch pepper   almost ¼ tsp.
>
>   Personally, I would cut this recipe in half too.
>
>   Later,
>   Tom