Cranberry Ketchup

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Preserving Method: Water Bath Canning

  1. 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.
  2. TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
  3. 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.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. 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.
  6. 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.
Cranberry Ketchup - Ball® Recipes is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Very tasty alternative to tomato based ketchup! I'm allergic to tomatoes, and always looking for tasty alternatives.. this one is delicious!
Date published: 2016-02-15
Rated 5 out of 5 by from Easy Recipe and so very tasty We have grown our own cranberries for years and I'm always looking for recipes. We had some leftovers from last year's crop in the freezer, so I thought I'd give this a try. I didn't have the half pints and just used pints, ended up with 5 total. Can't wait to try it with our venison steaks.
Date published: 2015-08-28
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