Southern Weddings

Y’all! I’m so excited to share today’s recipe! It comes from one Miss Sierra’s great grandmother, Anna Augusta Kincaid Powell, or as her family aptly named her “Damie”! Damie is defined as a favored companion and a person to whom you look up and admire. Wow! What a great name!

Damie seen seated here in a photo from Sierra’s Aunt Ginger did not like to have her picture made.

What you’ll need:
One gallon sliced tomatoes (with skin on)
2 Tb. salt
2 Tb. red pepper
2 Tb. black pepper
1 tsp. mace
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
Add:
3 large onions, sliced
1 box plus 1 cup brown sugar
1 quart apple cider vinegar
1 heaping tsp. ground mustard

Directions:
Mix well. Then simmer for 4 hours over low heat. Stir often to prevent scorching. Pour through colander 3 times (if you’re in a rush, there is no need to do this. Simply put tomatoes and onions in a food processor and whizzz until mushy consistency! Then toss it all in the pot and simmer) at end of 4 hours. Re-cook over medium heat stirring constantly until as thick as desired. Normally, about 1 hour. Pour in scalded bottles and seal with caps (if you have a capper!) If not, use canning jars.

According to Aunt Ginger, all six of Damie’s grandchildren remember the smells of her kitchen, especially when she made this tangy and sweet “catsup.” More like a sauce it is amazingly delicious on black-eyed peas or on a pot roast! Now that’s Southern yumminess!

Hungry for more? Try another recipe from our Newlywed Kitchen:
Mama’s Homemade Pound Cake
Miss Linda’s Anta Fe Soup

Download the recipe card here to add to your collection!

Written with love by Marissa