CRANBERRY KETCHUP
Cranberries make a dark, rich red ketchup with a tangy fruit flavor. It is sensational on turkey sandwiches and makes a great glaze for baked ham slices
Provided by southern chef in lo
Categories Sauces
Time 1h
Yield 6 half pints
Number Of Ingredients 12
Steps:
- In large heavy non-reactive pan, combine the onion, water, and zest.
- Cover and bring to a boil over medium-high heat; reduce the heat to low, and simmer until the onion is softened (about 10 minutes).
- Add the cranberries, bring the mixture to a boil, stirring frequently, and simmer until the berries are very soft (about 15 minutes). In a blender, puree half the mixture at a time; rinse out the pan and then return the puree to it.
- Add the vinegar, sugar, honey and salt. Place the cinnamon, allspice, cloves, and ginger in a small muslin spice bag, tie it up tightly and add to the cranberry mixture. Over medium heat, bring to a boil, stirring frequently; reduce heat to low and cook until very thick (about 30 minutes).
- Remove the spice bag and ladle the ketchup into 6 sterilized half pint jars, leaving one quarter inch space from the top. Run a rubber spatula around the insides of each jar to release the air bubbles. Wipe each rim clean. Place lid on each jar, tighten screw bands and process in a boiling water bath for 15 minutes.
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Devin Germand
[email protected]This ketchup was delicious! The cranberries gave it a tart and tangy flavor that was perfect with my chicken nuggets. I will definitely be making this again.
Purbeli Agni
[email protected]I followed the recipe exactly and the ketchup turned out great! It has a nice thick consistency and a beautiful red color. I can't wait to try it on my next grilled cheese sandwich.
Md Jonab ali
[email protected]This cranberry ketchup was a hit at my last BBQ! I loved the unique flavor it added to my burgers and hot dogs. The sweetness of the cranberries balanced out the tanginess of the vinegar perfectly. I'll definitely be making this again.