Alaska Sourdough Sauce - Cranberry Ketchup

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.

• Ready In: 1 hr
• Serves: 20
• Yields: 2 jars

Ingredients

• 1  cup onion, mild, chopped
• 5  cups water
• 4  slices orange zest (1-inch wide from top to bottom of orange)
• 9  cups fresh cranberries (3 - 12oz bags)
• 1  cup cider vinegar (or more if needed)
• 1  cup light brown sugar, packed (or more if needed)
• 1 1⁄2 teaspoons salt (to taste)
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons ground allspice
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground cloves

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.