Prep 5 mins
Cook 55 mins
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
- 2 cups chopped onions
- 4 cups water
- 4 slices orange zest, 1 x 3 inch
- 8 cups cranberries, fresh or frozen
- 1 cup white wine vinegar or 1 cup rice wine vinegar
- 1 cup brown sugar, firmly packed
- 1 cup honey
- 1 1⁄2 teaspoons plain salt (non-iodized)
- 1 cinnamon stick, broken up (3inches)
- 1 teaspoon allspice berry
- 1 teaspoon whole cloves
- 3 slices fresh gingerroot, about the size of a quarter
- 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.