WALNUT CATSUP
About 5 cups
This unusual recipe is a glimpse into catsups past, partway through their journey from Southeast Asia to America. The consistency and flavor of this catsup is similar to Worcestershire sauce. While green walnuts are hard to find commercially, they are incredibly abundant in late spring or early summer, if you can find a good-sized tree in your neighborhood or a friend’s backyard. While you’re out gathering green walnuts for this recipe, pick some up for Nocino.
Pick while still soft enough to be cut through easily:
- 3 ½ pounds immature green English walnuts (about 100)
Quarter them with a knife and put into a gallon-sized jar or crock with:
- 2 quarts vinegar (malt, cider, distilled white, or a combination)
- ⅔ cup salt (6 ounces)
Cover and let steep for 8 days, stirring and mashing the nuts with the back of a spoon daily. Transfer the walnuts and vinegar to a pot, bring to a boil, and simmer for 15 minutes. Strain the liquid and discard the walnuts. Return the liquid to the pot and add:
- 12 shallots (about 2 pounds), peeled and coarsely chopped
- ½ cup finely chopped anchovies (about 4 ounces)
- 3 ounces fresh horseradish, peeled and finely chopped
- 2-inch piece ginger, peeled and finely chopped
- 1 teaspoon black peppercorns
- ½ teaspoon ground mace
- ½ teaspoon grated or ground nutmeg
- 8 whole cloves
Bring to a boil. Reduce the heat to a gentle simmer and cook for 40 minutes. Strain through a fine-mesh sieve, then strain again through a sieve lined with a thin kitchen towel. Let cool completely and add:
- 2 cups port
Transfer to clean jars or glass bottles and store refrigerated for up to 1 year.