Walnut Catsup

Let's Cook

1. Step 1.

   Pick while still soft enough to be cut through easily: 3 ½ pounds immature green English walnuts (about 100)

2. Step 2.

   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)

3. Step 3.

   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

4. Step 4.

   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

5. Step 5.

   Transfer to clean jars or glass bottles and store refrigerated for up to 1 year.