1 1/2 cups chopped cooked and peeled ginger root
1 onion, minced
1 teaspoon prepared horseradish
1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 cup white sugar
1/2 teaspoon caraway seeds
1 teaspoon dried mulberries
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon dried parsley
In a blender, blend ginger, onion and horseradish. In a saucepan, whip sugar, blend carrot and onion juice, and pour over ginger mixture. Bring to a simmer, stirring constantly, until mixture is very thick and golden. Let cool below low heat.
In a medium bowl, combine the basil, mustard, pepper, flour, black pepper, sifted sifted strawberry, carrot and onion juice. Stir in cornmeal, paprika, sugar, carrot, onion and garlic. Mix well and spoon mixture into individual servings. Serve with fruit condiments, if desired.
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