Email to Cat      

Recipe Categories: Catgurrl's HOME PAGEAppetizers Barbecue-Grill Bath-Body Beverages Bread Breakfast-Brunch Brownies-Bars Burgers Butters-Spreads Cajun-Creole Cakes-Tortes Campfire Candy Canning-Preserving CarnivalFare Casseroles Cats-Mewsings Cheesecake Chili ComfortFood Condiments Cookies Cooking-For-Two Crockpot Desserts Economical Ethnic Fish-Shellfish Fix-and-Freeze Food-As-Medicine Fruit GameDay Gifts Holiday IceCream Kid-Approved KitchenAid Lowfat LunchCounter MainDish Marinades-Rubs Meats Miscellaneous Muffins PacificNorthwest Pasta Pastries Pets PicnicBasket Pies-Tarts Pizza Poultry Quick-n-Easy Relishes-Salsa Rice Salad-n-Dressing Sandwiches Sauces Snacks SoulFood Soup-Chowder SouthernFavorites SpecialEvents Tips-and-Tricks Vegetables-Sides Vegetarian WildGame YourComments

Cranberry Ketchup II




Source of Recipe


From "Not Your Mama's Canning Book" by Rebecca Lindamood


Recipe Introduction


"Tangy, thick and full of character, this simple Cranberry Ketchup just may supplant your regular tomato ketchup. It is beyond delicious on a burger or with sweet potato fries."


List of Ingredients




â—¦ 2 cups fresh orange juice
â—¦ 3 cups water
â—¦ 1 cup finely chopped onion
â—¦ 1 whole cinnamon stick
â—¦ 2-inch piece of fresh ginger root, peeled
â—¦ 36 ounces fresh cranberries (about three 12-ounce bags), rinsed and picked over
â—¦ 2 teaspoons yellow mustard seeds, finely ground in a spice grinder
â—¦ 1 cup cider vinegar
â—¦ 1 ½ cups light brown sugar, packed
â—¦ 2 teaspoons kosher salt
â—¦ 1 ½ teaspoons ground cinnamon
â—¦ 1 ½ teaspoons ground allspice
â—¦ ¼ teaspoon ground cloves


Recipe



Combine the orange juice, water, chopped onion, cinnamon stick and ginger root in a stainless steel stockpot or preserving pot. Bring to a boil, lower the heat and simmer for about 10 minutes, or until the onion is transparent.

Add the cranberries all at once and return the contents of the pot to a boil. Partially cover the pot, drop the heat to medium-low and simmer for 15 minutes, or until most of the cranberries have burst and those that remain are quite tender, stirring frequently to prevent scorching or sticking. Slide the pan off the burner and let cool for about 10 minutes. Remove the piece of ginger root and the cinnamon stick and discard. Use a blender or food processor fitted with a metal blade to purée the cranberry mixture with the ground mustard seeds in batches.

Rinse the stockpot or preserving pot and lay a fine mesh sieve over it. Pour the blended cranberries into the sieve and use a wooden spoon or sturdy spatula to work the mixture through the sieve, making it perfectly smooth. Add the remaining ingredients to the pot and bring to a boil over medium-high heat, stirring constantly.

Use a ladle to scoop the Cranberry Ketchup into half-pint (8-ounce) jars, leaving ½ inch of headspace. Use a chopstick to remove air bubbles and then adjust the level with additional Cranberry Ketchup if needed. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately, whether it's turning a ring to fingertip-tightness or fixing clamps in place.

Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and let it process for 15 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing any rings, wiping the jars clean and labeling. Store the jars in a cool, dark place for up to 1 year.

Makes about 6 cups



Cook's Notes:
• If you find your ketchup is setting up firmly like a jelly, you can add equal parts vinegar and water to thin it out as it is boiling. Just be sure to add a small amount at a time, and always return the mixture to a boil before jarring it.