Cranberry KetchupMakes about 8 (8 oz) half pints
Cranberries yield a uniquely delicious sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes.
Level of Ease:Medium
Preserving Method:Waterbath Preserving
You Will Need:
- 11 cups cranberries (fresh or frozen)
- 2 cups chopped onions
- 5 cloves garlic, finely chopped
- 1 1/2 cups water
- 3 cups lightly packed brown sugar
- 1 cup vinegar
- 2 tsp dry mustard
- 1 tsp ground cloves
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 8 (8 oz) half pint glass preserving jars with lids and bands
- COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
- TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
- RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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