Prep 10 mins
Cook 50 mins
Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon.
- 236.59 ml onion, mild, chopped
- 1182.95 ml water
- 4 slice orange zest (1-inch wide from top to bottom of orange)
- 2129.31 ml fresh cranberries (3 - 12oz bags)
- 236.59 ml cider vinegar (or more if needed)
- 236.59 ml light brown sugar, packed (or more if needed)
- 7.39 ml salt (to taste)
- 7.39 ml ground cinnamon
- 7.39 ml ground allspice
- 4.92 ml ground ginger
- 1.23 ml ground cloves
- Combine onion, water and orange in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
- Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
- Scrape half the mixture at a time into a food processor. Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
- Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan.
- Return to a boil and then ladle into sterilized jars leaving 1/4" headspace. Add two piece lids and process for 15 minute sin a boiling water bath. Cool, label and store for up to a year.
- Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.