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Ketchup: Cranberry Ketchup 2

Source of Recipe

The Well Stocked Pantry


List of Ingredients

12 ounces cranberries
1 large red (Spanish) onion, chopped
1 cinnamon stick
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
1/2 cup water
1 cup sugar
1/2 cup cider vinegar
1 1/2 teaspoons salt


Recipe

In a saucepan, cover the cranberries and onion with water and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. Transfer this mixture to a food processor, and process until smooth. Place a clean dish towel over the processor bowl to prevent burns from the hot mixture. Test for smoothness; process again if needed to puree all skins. Spoon mixture back into saucepan and cook over medium heat for 20 minutes, until reduced to 2 cups.

Place the cinnamon, mustard seeds, allspice and peppercorns into a cheesecloth square and tie with string. Add spice bag, water, sugar, vinegar and salt to the mixture. Cook slowly over a low heat until the mixture is very thick, 10-20 minutes. Str frequently, being careful not to let mixture burn. Use a pair of tongs to remove spice bag from saucepan. Ladle ketchup into sterilized jar. Cap tightly and label. Refrigerate for up to 2 weeks. Makes 2 cups.